approximately 30 pieces of fresh tuna

SeafoodPeak season varies by species and fishing region; Atlantic bluefin tuna is typically available spring through fall in North American markets, while Pacific yellowfin is available year-round in most major ports. Skipjack tuna is harvested continuously throughout tropical and subtropical waters.

Tuna is an excellent source of high-quality protein and omega-3 fatty acids (EPA and DHA), particularly in fatty species like bluefin. It also provides selenium, B vitamins, and iron, though mercury content varies by species and size.

About

Tuna refers to several species of large, fast-swimming pelagic fish belonging to the family Scombridae, with the most commercially significant species including Thunnus thynnus (Atlantic bluefin tuna), Thunnus albacares (yellowfin tuna), and Katsuwonus pelamis (skipjack tuna). These fish are characterized by streamlined, torpedo-shaped bodies, dark blue or green dorsal surfaces fading to silvery-white ventral sides, and firm, dense musculature adapted for sustained oceanic migration.

Fresh tuna exhibits a mild to moderately fishy flavor with a slightly sweet undertone, depending on species and diet. The flesh ranges from deep red to pink, with yellowfin and bluefin varieties prized for sushi and sashimi due to their buttery texture and lower myoglobin content in lighter cuts. Tuna's firm, meaty texture distinguishes it from many other fish species, making it suitable for grilling, searing, and raw preparations.

Culinary Uses

Fresh tuna is celebrated globally across Japanese, Mediterranean, and Pacific cuisines. It is the primary fish for sushi, sashimi, and poke bowls, where premium grades (sushi-grade or sashimi-grade) are consumed raw. In Mediterranean cuisine, tuna steaks are grilled, seared, or pan-roasted with olive oil and citrus. The fish is also canned, salted, and dried (as in Japanese katsuobushi), and incorporated into salads, tartares, and composed dishes. High heat cooking—such as searing or grilling—preserves moisture and produces a contrasting crust while maintaining a tender center.

Forms & Preparations

Sashimi-Grade Loin — Premium-quality raw-consumption cuts, typically the dorsal loin or belly (toro), flash-frozen and sliced thinly for sushi and sashimi preparations.
Steak/Portion Cut — Cross-sectional cuts 1–2 inches thick, used for grilling, searing, or pan-roasting; retains the bone or bloodline for flavor and moisture.
Diced/Cubed — Cut into ½–1 inch cubes for poke bowls, tartares, ceviches, and composed dishes.
Ground — Finely minced fresh tuna, used in tartares, burgers, and force-meat preparations.
Canned (in oil or water) — Cooked, flaked, and preserved; widely available and shelf-stable, used in salads, sandwiches, and composed dishes.
Dried/Smoked (Katsuobushi) — Bonito or skipjack tuna fermented, smoked, and dried into hard blocks; shaved finely and used as a garnish, flavoring agent, and in broths.