Tuna (French: thon) is a group of large, fast-swimming oceanic fish with firm, flavourful flesh that ranges from pale to deep red depending on species and muscle. Common commercial species include yellowfin, albacore, bigeye and several bluefin species. The fatty belly portions of some tuna are known in Japanese cuisine as toro.
Tuna is grilled, pan-seared, roasted, canned or used in raw preparations such as sashimi, tartare and poke. Cooking method depends on species, cut, quality and intended service.
Tuna is susceptible to histamine formation if temperature control fails after harvest. Histamine is not reliably destroyed by cooking. Buy from an approved supplier, maintain the cold chain and follow product-specific receiving and storage requirements. Raw service also requires appropriate sourcing, parasite controls where applicable and compliance with local food-safety rules.
Chef’s tip: Confirm the species and product grade rather than relying on the word “ahi.” Use the supplier’s handling instructions and do not assume that a seared exterior makes poorly handled tuna safe.
Allergen note: Tuna is a fish allergen and must be identified and handled accordingly.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
