Tuna is a predatory fish that belongs to the mackerel family. The four most commonly known types of tuna are bluefin, yellowfin, albacore, and skipjack tuna. These types all differ in size and meat colour. The red bluefin meat is therefore very different from the white meat of the skipjack tuna. With their strong bodies and tails, tuna can reach speeds of up to 90 km per hour, enabling them to prey on large schools of mackerel. The protein myoglobin is responsible for the red colour in tuna meat.
Basic techniques: frying, grilling, marinating, cooking sous-vide, roasting, chopping, gratineeing, tataki.
Taste combinations: soy, red chilli pepper, lemongrass, lime leaves, conical cabbage, dashi, seaweed, ponzu, citrus, pak choy, okra, bean sprouts, wasabi, yuzu, Chinese cabbage, wakame, rice, sushi, radish, white radish, cucumber, avocado, tomato.