About Tuna Steak
With the medical community and health-conscious Americans becoming more aware of the many benefits of omega-3 fatty acids and low fat proteins, tuna steak is an increasingly popular item on menus and in grocery stores around the country. In addition to its almost "meaty" flavor and texture, tuna steak is highly versatile, lending itself well to many different seasonings and flavor combinations. Does this Spark an idea?
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Types
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While canned tuna, namely albacore, is still by far the most popular form of tuna available, tuna steak is now readily available in most fish markets and at the fish counter of most grocery stores. Most tuna steak sold in grocery stores across the United States comes from the plentiful and reasonably priced yellow fin tuna. Tuna steak can be purchased fresh or frozen, depending on availability and the season.
Considerations
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Many shoppers are uninformed on how to select and store fresh tuna steak, and fish in general. When buying tuna steak shoppers should go to a fish market or grocery store known for the quality of its fresh fish selection. Tuna steak should be displayed on top of ice and have a fresh, non-fishy smell. When storing tuna steak at home in the refrigerator, the tightly wrapped tuna steak should be placed in a dish of ice instead of just on the shelf. Most tuna steak should only be stored in the refrigerator for 1 to 2 days before cooking, but it can be frozen for 2 to 3 weeks.
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Features
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Tuna steak is deep red in color, firm and thick. The meaty flavor that tuna steak imparts comes from all of the muscles that tuna develop while swimming constantly to get water high in oxygen, which is necessary for tuna since they are warm-blooded. The preferred way to prepare tuna steak is on the grill. Tuna steak should be at least 1-inch thick, since it cooks quickly and will become dry and tough if thin. Tuna steaks are ideal for marinating; or, olive oil and any desired seasonings can be rubbed on the raw tuna steak before grilling for 2 minutes on each side on a hot grill for rare tuna steak. While tuna steak can be cooked longer, rare is the preferred temperature for serving.
Benefits
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Packed with nutrients and protein, tuna steak is an excellent alternative to fattier meat proteins. When compared to a porterhouse beef steak, tuna steak is the clear winner when it comes to health, with only 40 percent of the calories of a beef steak and 5 percent of the fat. Tuna steak is a good source of omega-3 fatty acids, which many Americans lack sufficient amounts of, protein, niacin, selenium, vitamin B6, thiamine, phosphorus, potassium and magnesium.
Warning
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Environmental groups have petitioned the FDA to add tuna, and thus tuna steak, to the list of fish deemed inappropriate for consumption by pregnant and nursing women and small children. These groups claim that tuna may have the same high levels of mercury contamination previously found in shark, swordfish, king mackerel and tilefish. As of 2009, the FDA advises that pregnant women eat no more than 6 ounces of tuna steak each week.
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