(tip courtesy of Brilliant Food Tips and Cooking Tricks by David Joachim (Rodale, Inc., 2001)
“Albacore tuna is the mildest available and the only type that can be called white meat tuna. Yellowfin tuna (also called ahi) has a stronger flavor and light meat. Bluefin tuna has a fairly strong flavor and dark flesh.”
Chef Gwen says: Although ahi tuna is labeled a “light” meat, the raw color is a deep rose that turns light when cooked. It’s best to eat this tuna rare, with just a quick sear or even raw (like the spicy tuna rolls you see at sushi restaurants).
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