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It is known as bluefin tuna or cimarron. It is a blue fish and one of the most evolved and largest. It is a bony fish. The head, eyes, and mouth are small. Its body is bluish-gray with metallic reflections, especially on the belly. Its meat ranges from pink to dark red. They form groups to feed and feed on small fish and crustaceans, but not all of them. They usually group together to mate. They only lay eggs once a year, so fish farmers control their photoperiod to have eggs all year round. Properties and benefits Consuming red tuna has many benefits for our health. It contains vitamins B2, B3, B6, B9, B12, and vitamin E. It is rich in omega 3 and DHA and EPA fats, which helps prevent cardiovascular diseases. It has a high protein content, making it an ideal food for athletes. It stimulates the production of good cholesterol. It helps bones absorb phosphorus well. Thanks to magnesium, it helps the intestine function properly. It aids in tissue repair, such as the skin. Nutritional value per 100g Energy 129 kcal Sodium 54 ml Potassium 527 ml Carbohydrates 0g Proteins 29g Storage and tips It is best to consume it once purchased. If you want to consume it raw, it must be frozen for at least 48 hours to prevent anisakis. Recipe and kitchen uses The best way to eat red tuna is in tartare or grilled, but very rare, as overcooking it will make it too dry. To make a red tuna tataki with sesame, mix 50ml of rice vinegar and 100ml of soy sauce in a bowl with a teaspoon of powdered ginger and a pinch of salt. Now, cut the tuna fillets and add them to the bowl, soaking each fillet well. Let it sit for 1 hour. Once the time has passed, coat the sides of the tuna fillets with toasted sesame seeds. In a preheated pan, sear the fillets for about 10 seconds on each side.