![\"yellowtuna\"](\"https:\/\/australiantropicalfoods.com\/wp-content\/uploads\/2008\/07\/yellowtuna.jpg\" "\\"yellowtuna\\"")
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Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted some species superb eating qualities raw.<\/p>\n
Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.<\/p>\n
To marinate, use lemon, garlic oil, vinegar and fresh herbs. Serve as is (the marinade will cook the tuna), or slowly braise or poach as a finishing touch, but be careful not to overcook.<\/p>\n
Sashimi, carpaccio, or tartare blended with Atlantic salmon is ideal for tuna, married with dill, garlic, lemon and pepper. Tuna is also an excellent dish sliced thinly and briefly dropped into simmering fish stock or cooked as an Asian hot-pot to each diner s preference.<\/p>\n
Invite guests to choose the degree to which they want their tuna cooked just as they would with a steak. Serve well done tuna with a sauce.<\/p>\n
Flavour <\/strong>Mild to Medium<\/p>\n Oiliness <\/strong>Low to Medium, sometimes High<\/p>\n Moisture <\/strong>Dry to Medium<\/p>\n Texture <\/strong>Soft to firm, with beautiful coarse grain<\/p>\n Flesh Colour <\/strong>Pink, off-white yellowish, reddish or reddish brown, with bands of very dark flesh along the sides. Colour varies with species, condition and cut; lateral cuts are darker. Generally creamy white when cooked<\/p>\n Thickness<\/strong> Thick fillets or cutlets<\/p>\n Bones <\/strong>Few bones<\/p>\n Price <\/strong>Albacore: Medium-priced finfish, Bigeye, southern bluefin and yellowfin tunas: High-priced finfish \u0014southern bluefin tuna highest price, followed by bigeye tuna. Longtail tuna: Low-priced finfish<\/p>\n Suggested Wines<\/span><\/p>\n Tuna flavours are definite, and well accompanied by medium to full-flavoured white styles and some reds.<\/p>\n A herbaceous semillon or vegetative sauvignon blanc will be pleasant with sashimi or grilled tuna.<\/p>\n Nutrition Facts<\/span><\/p>\n per 100g of raw product<\/p>\n Data presented are for yellowfin tuna.<\/p>\n Cooking Ideas<\/p>\n When Caught<\/p>\n Caught year round, but supply varies depending on species and area. For example, southern bluefin tuna are caught off South Australia from December to March, off Tasmania from April to June, and off New South Wales from May to September.<\/p>\n Important Features<\/p>\n Wild\/Farmed Wild<\/p>\n Habitat Saltwater<\/p>\n Recovery Rate Fillets: 70 – 75% from whole tuna (gilled and gutted)<\/p>\n Yellowfin Tuna Research<\/p>\n\n\n
\n Kilojoules<\/td>\n 521 (124 Calories)<\/td>\n<\/tr>\n \n Cholesterol<\/td>\n 30 mg<\/td>\n<\/tr>\n \n Sodium<\/td>\n 37 g<\/td>\n<\/tr>\n \n Total fat (oil)<\/td>\n 0.5 g<\/td>\n<\/tr>\n \n Saturated fat<\/td>\n 33% of total fat<\/td>\n<\/tr>\n \n Monounsaturated fat<\/td>\n 13% of total fat<\/td>\n<\/tr>\n \n Polyunsaturated fat<\/td>\n 54% of total fat<\/td>\n<\/tr>\n \n Omega-3, EPA<\/td>\n 14 mg<\/td>\n<\/tr>\n \n Omega-3, DHA<\/td>\n 100 mg<\/td>\n<\/tr>\n \n Omega-6, AA<\/td>\n 15 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n Bake<\/td>\n \u00a0<\/td>\n \u00a0<\/td>\n<\/tr>\n \n Grill\/barbecue<\/td>\n Poach<\/td>\n Raw<\/td>\n<\/tr>\n \n \u00a0<\/td>\n \u00a0<\/td>\n \u00a0<\/td>\n<\/tr>\n \n Shallow Fry<\/td>\n Smoke<\/td>\n \u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n