Fish fillet from the mackerel family. The French call tuna sea veal, as its delicate taste resembles a cross between fish and meat. Tuna is one of the healthiest types of fish and at the same time low in calories. Contains a huge amount of easily digestible protein, omega-3 and omega-6 polyunsaturated fatty acids, as well as vitamins B, A, D, E, PP, phosphorus, iron, sodium, iodine, copper, iron, manganese, potassium, etc. Tuna strengthens the immune system, is useful for cardiovascular diseases and reduces the risk of allergies. Selenium in its composition improves liver function. Tuna fillets can be boiled, stewed, marinated, baked, fried in a pan and grilled. But when frying, it is important not to overexpose the fish on fire so that it does not become dry. As soon as a golden crust forms on the surface of the tuna - the dish is ready. The fish inside should remain light pink. Tuna makes delicious steaks, cutlets, pasta. The fillet is used to make soups, fish stew, carpaccio, sushi and rolls, add it to salads, sandwiches, pasta, pizza. Canned tuna in its own juice is very popular. Tuna fillets are stored in the refrigerator for no more than four days. The weight of one fillet is from 200 to 500 grams.