Tuna

How to Choose the Best

There are many tuna species including albacore, yellowfin, bluefin and bigeye. They can grow up to ten feet in length and weigh over one thousand pounds. Tuna is available fresh, frozen and canned. Purchase fresh or frozen tuna with flesh that is firm to the touch, not soft or mushy. The color can range from very pale pink to a deep red hue. Avoid fresh tuna with visible bruising or blood spots.

Shelf Life and Storage

Store fresh tuna in the refrigerator for up to two days after purchase.

Freezing

Freeze tuna up to four months. Thaw seafood in the refrigerator overnight or in a colander under cool running water to safely defrost it.

Preparation Suggestions

Tuna is a very versatile fish and can be prepared many ways. Overcooked tuna tastes dry—try searing it quickly over high heat until medium-rare for more succulent texture. Tuna is also eaten raw and is featured in many sushi and sashimi preparations. Its firm, meaty texture is an excellent canvas for herb, olive or spice crusts. Chop or grind tuna for a seafood version of a hamburger or flavorful fish cakes.