Introduction:
The dark meat of the bluefin tuna hardly tastes like fish - almost like meat. The flesh of other species becomes lighter when cooked. Tuna is available fresh, frozen and canned. Some tuna species are classified as threatened on the Red List of the World Conservation Organization ICES.
Use/Preparation:
Tuna is mainly consumed from canned fish. Pickled, it is suitable in salads, as a pizza topping or for pasta. Fresh, it can be found in sushi, sashimi, as tartare or steak grilled or fried.
Health:
Tuna meat provides vitamin D, vitamin B12 and niacin (B3) and omega-3 fatty acids, which contribute to healthy brain development and normal heart function.
Alternatives:
Salmon and trout are fish that are equally rich in omega-3 fatty acids. Plant-based alternatives are chickpeas, which are excellent in a vegan "tuna salad", for example. Jackfruit, which has a similar consistency and taste, can also be prepared similarly with appropriate spices.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 144/602 |
| Fat | 4,9 g |
| Healthy fatty acids | 1,3 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 23,3 g |
| Salt | 0 g |
