Tuna is the world's most consumed fish by volume, available as fresh steaks, sashimi-grade loins, and canned. Bluefin is the most prized and expensive, used for sashimi and sushi. Yellowfin and albacore are the most commonly sold as fresh steaks. All species have firm, meaty, dark red flesh that becomes lighter when cooked. Grilling, searing rare, and eating raw are the preferred preparations.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Tunaprimary | |
| 🇬🇧United Kingdom | Tuna | |
| 🇲🇽Mexico | Atún | |
| 🇦🇷Argentina | Atún | |
| 🇫🇷France | Thon | Thon rouge (bluefin) is the most prized in France |
| 🇪🇸Spain | Atún | Bonito del norte (albacore) is particularly prized in the Basque Country |
| 🇵🇹Portugal | Atum | |
| 🇧🇷Brazil | Atum |
Culinary substitutes
Both are large, meaty ocean fish sold as steaks and suited to grilling — tuna is richer and eaten rare, swordfish is drier and cooked through.
Both are firm, dark-fleshed Scombridae used in similar preparations — sierra works well in ceviches and tacos where tuna steak would also be used, though tuna is richer and more expensive.
Both are large Scombridae suited to grilling as steaks — wahoo has white, milder flesh while tuna is dark, richer, and often eaten rare.
Shop
Source this cut
Books
Equipment
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.