Of tuna, an important fish that has been part of the Mediterranean diet for centuries now, there are several more or less valuable varieties: the red one, much sought after especially in the East, or the very popular yellow-finned one - or albacore, as well as albacore and albacore. From a nutritional point of view, tuna stands out for its notable protein content, which is also combined with a good quantity of omega 3 polyunsaturated fatty acids, the latter being particularly important and sought after in human nutrition. Tuna is used for a large number of preparations, starting from salads up to particularly refined second courses.

Use in cooking

Fresh tuna can be consumed in many different ways: raw, as often happens in Japan, or even boiled, baked, steamed, grilled or finally roasted.


Packaged tuna can be safely stored in a cool, dry place. The fresh one, after being rinsed and deprived of blood, can remain in the refrigerator for a couple of days.


Although it may seem like a recent invention, in reality, there is fifteenth-century information from Spain about tuna preserved in oil.

Recipe list