tuna
金枪鱼· jin qiang yu
Taste & Role
Tuna serves as a hearty protein centerpiece, typically pan-seared, grilled, or served rare in slices, and it absorbs marinades made with soy sauce, ginger, scallion, and sesame oil especially well. Its firm flesh holds up to high-heat cooking, making it a popular choice for quick stir-fries and Cantonese-style seared fish steaks.
What it is
Tuna is a large saltwater fish with dense, meaty flesh that ranges from pale pink to deep red depending on the variety, such as bluefin, yellowfin, or albacore. In Chinese cuisine it is a relatively modern addition, most often seen in sushi-style preparations, salads, and seared steaks rather than traditional dishes. It is prized for its firm texture and rich, steak-like quality.
Nutrition
per 100 g- Calories
- 101.8695 kcal
- Protein
- 24.7 g
- Total fat
- 0.3875 g
- Carbs
- -0.1045 g
- Fiber
- —
- Sodium
- 94.37 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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