Tuna meat is delicious and nutritious at the same time, especially when prepared with creativity and combinations of fine and supplementary ingredients – not to mention done in well-refined and mastered process. There are many kinds of tuna fish though, and each require a unique preparation and cooking prowess to maximize the goodness it can offer the craving taste buds and nutrients-demanding system of the body.
Let’s take a look at a list of toothsome recipes taking advantage of the golly only tunas can offer that would make for a great dish to provide your family or visiting friends.
The true “white-meat” tuna usually caught in the eastern pacific. One of the best tasting dishes you can make with this tuna variety is the Tuna Roast with Ratatouille. With 1 whole albacore tuna loin roasted, mixed up and presented with other nutritional ingredients, you and the ones you share it with will surely be in for a great dining experience.
This one is usually caught in tropical waters. Both Yellowfin and Bigeye are known as ‘ahi, so when you read of ‘ahi tuna being referenced in a recipe title, it means it is either of two tuna species mentioned. One of the recipes you could try with Bigeye tuna is that with red currant and apple vinaigrette and snap peas.
This tuna variety makes up the second largest U.S. commercial catch and is usually caught throughout tropical and subtropical waters. Recipes would typically reference this fish as aku, arctic bonito, mushmouth, oceanic bonito, striped tuna, or victor fish. Yep, that’s a lot of other names to remember for this particular species, but they all make for a great tuna dish, like the flavorful and visually appetizing Blackened Skipjack Tuna recipe.
Blackfin is caught commercially only in the Caribbean and off South America, from Cape Cod to Brazil. Growing to a maximum of 100 cm in length and weighing 21 kg, it is the smallest tuna species in the Thunnus genus. A recipe named Rock Star Tuna Fillet can be prepared with Blackfin, though a thick Yellowfin would also work.
Bluefin is actually a common name, and, when referenced in a recipe title, usually refers to several species of tuna of the genus Thunnus, including Southern Bluefin tuna, Pacific Bluefin tuna, Atlantic Bluefin tuna and Longtail tuna. Bluefin works in many flavorful tuna recipes.
This one makes up the biggest U.S. commercial catch and is typically taken in the pelagic waters of the eastern Pacific and tropical Atlantic. Yellowfin is closely related to Bigeye tuna, which is also one of the reasons why they share the market name ahi. One of the recipes to try this tune species is the grilled Yellowfin tuna with Marinade recipe. By the way, just so you know, Yellowfin is officially designated albacore in French, a name that means a different tuna in other countries.