Tuna belongs to the fish of the mackerel family, lives mainly in the subtropical and tropical waters of the ocean, and is able to travel long distances. Tuna is considered one of the healthiest fish; in some countries it is called sea chicken for its delicate flesh and pleasant taste.
- the pulp of tuna is about 25% pure protein, which can easily replace meat and dairy products;
- noted the presence of polyunsaturated fatty acids, such as Omega - 3 and Omega - 6, which help to maintain beauty and youth, provide the brain with the most important components, have a beneficial effect on the skin;
- at the same time, tuna contains almost the entire list of vitamins of group B, as well as vitamins A and D. In addition, eating tuna meat, a person gets a lot of nutritious substances, the main of which are iron, copper and zinc;
- regular consumption of tuna helps to improve liver function and utilization of various toxins;
- Omega - 3 and Omega - 6 are not only good for the brain, they also have a beneficial effect on reproductive function.
In principle, fish is good for everyone who is not allergic to seafood. Tuna is especially useful for those who monitor their diet, since the fish is very low in calories, but nutritious. Tuna is shown to people with high blood pressure, its regular use helps to bring pressure back to normal, in addition, the condition of blood vessels improves, blood sugar and cholesterol levels normalize.
Some specimens of tuna reach a weight of 600 kg, but this, of course, is rare; in stores and supermarkets, individuals with a mass of no more than 3 kg are usually presented. When choosing tuna, first of all, you need to pay attention to the eyes of the fish, they should be convex and without signs of clouding. In fresh tuna, the scales always fit tightly to the body, and the flesh is quite elastic and practically does not crumple when pressed with a finger.
After cutting, the carcass can be boiled, this meat will be used for preparing various snacks and salads;
- Oven baked tuna tastes very good. To do this, the fish carcass is cut into steaks, no more than 2-2.5 cm thick, laid out on a baking sheet, sprinkled with oil and sent to a preheated oven for about 10 minutes. The fish baked in this way turns out to be tasty, tender and, undoubtedly, healthy;
- tuna can be cooked in the usual way, that is, breaded the pieces in flour and fry in a skillet in hot oil. The dish will turn out to be tasty, but less useful, because its calorie content will significantly increase and excess fat will be present.
And one more important point, various parasites and helminths do not live in tuna, which only enhances its beneficial properties.
