Tuna is often served raw or barely cooked at restaurants and sushi bars.
This fish is highly nutritious and may provide a number of health benefits.
Tuna is a saltwater fish that’s used in cuisines all over the world.
There are several varieties, including skipjack, albacore, yellowfin, bluefin, and bigeye. They range in size, color, and taste.
Tuna is a highly nutritious, lean protein. In fact, 2 ounces (56 grams) of albacore tuna contain :
- Calories: 70
- Carbs: 0 grams
- Protein: 13 grams
- Fat: 2 grams
Most of the fat in tuna comes from omega-3 fatty acids, which are vital for your heart and brain and may help fight inflammation.
Tuna also contains iron, potassium, and B vitamins. Plus, it’s an excellent source of selenium, a trace mineral that acts as an antioxidant and may reduce your risk of heart disease and other chronic conditions .
Canned tuna is cooked during processing, while fresh tuna is often served rare or raw.
Raw tuna is a common ingredient in sushi and sashimi, which are Japanese dishes made from a combination of rice, raw fish, vegetables, and seaweed.
Pregnant and breastfeeding women, children, older adults, and people with compromised immune systems, such as those undergoing cancer treatment, should not eat raw tuna.
Both raw and cooked tuna should be consumed in moderation.