Tuna is a large, muscular fish with flesh that ranges from pink to dark red depending on the variety. The color comes from myoglobin, an oxygen-storing protein found in muscle body.
Myoglobin breaks down quickly when heated. Thus, cooked and canned looks grayer than raw tuna.
The albacore, or longfin, is a popular tuna variety. It has a lighter-colored flesh and milder flavor, and it’s usually grilled or seared. Canned albacore is commonly referred to as white tuna.UFABET
Yellowfin tuna is another common variety. It’s smaller in size and a darker red. This variety is often used for sushi, although it can also be seared or grilled. Yellowfin is also known by the Hawaiian name ahi.
If you buy canned light, you’ll likely get one or a combination of yellowfin, skipjack, or tongol varieties.
Raw tuna steaks or fillets can be used raw in sushi. Or marinated or seasoned with olive oil, salt, pepper, and/or herbs before cooking for extra flavor.
Because this fish is low in fat, it’s usually cooked to medium-rare (125°F or 52°C) to retain moisture. Overcooked can be unpleasantly dry.
That said, the Food and Drug Administration (FDA) recommends cooking all seafood to an internal temperature of 145°F (63°C) to prevent foodborne illness.
Canned tuna is always thoroughly cooked during processing. It’s not a rich, flavorful delicacy like seared. But it’s a convenient food to have on hand. For example, it’s an easy way to add protein to salads and a popular sandwich filling.