Tuna

Tuna is a blue fish highly valued in global cuisine for its intense flavor and firm texture. It is found mainly in the temperate and warm waters of the Atlantic, Pacific, and Indian Oceans, being caught both in the high seas and in fish farms.

Tuna is known for its high content of quality proteins, omega-3 fatty acids, B vitamins, and minerals such as selenium and magnesium. These components make it a food beneficial for cardiovascular health, brain function, and strengthening the immune system.

In the culinary world, tuna is used fresh, in steaks or loins, as well as canned, allowing for great versatility in recipes ranging from ceviches and tartares to salads, stews, and grilled dishes.

In different Latin American countries, tuna is also known by regional synonyms such as “bonito” (although in some places “bonito” refers to different species within the same family), “atuneta”, or simply “tuna”. However, the term “tuna” is the most universally recognized and used in recipes.