CarneAtlas

Tuna

Fish · Scombridae
Tuna — Scombridae fish

NOAA Photo Library, Public domain, via Wikimedia Commons

Also called
🇲🇽🇦🇷🇪🇸Atún🇫🇷Thon🇵🇹🇧🇷Atum🇮🇹Tonno🇩🇪Thunfisch

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.

Useful gear for preparing fish

$ · lifting and turning delicate fish fillets

OXO Good Grips Little Fish Turner

Sliding beneath fillets and turning them with less tearing than a thick spatula.

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$$ · filleting, skinning, and trimming whole fish

Victorinox Fibrox 8-Inch Flexible Fillet Knife

Following the bones and contours of whole fish with a narrow, flexible blade.

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Names by country

CountryNameNotes
🇺🇸United StatesTunaprimary
🇬🇧United KingdomTuna
🇲🇽MexicoAtún
🇦🇷ArgentinaAtún
🇫🇷FranceThonThon rouge (bluefin) is the most prized in France
🇪🇸SpainAtúnBonito del norte (albacore) is particularly prized in the Basque Country
🇵🇹PortugalAtum
🇧🇷BrazilAtum
🇮🇹ItalyTonno
🇩🇪GermanyThunfisch

Culinary substitutes

Espadarte
Espadarte

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.

Sierra
Sierra

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.

Wahoo
Wahoo

Both are large Scombridae suited to grilling as steaks — wahoo has white, milder flesh while tuna is dark, richer, and often eaten rare.