Fish
Loin
Loin of Tuna is the thick upper back muscle—the prime block for searing, neat roasting, or raw slices where quality allows. Clean grain and uniform thickness. Trim dark bloodline if its flavour is too strong. Keep tuna loin iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Sashimi, searing, canning, and poke suit the cut. Season with salt, acid, and fat that frame dense steak-like muscle.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.15 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 6.04 g
- Cholesterol 54.9 mg
- Sodium 84.7 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 72.1 g
- Energy 185 kcal
- Water 72.1 g
- Protein 23.3 g
- Fat 8.15 g
- Saturated Fat 1 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 6.04 g
- Omega-3 2.42 g
- Vitamins 54.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.32 mg
- Vitamin B5 — Pantothenic Acid 0.75 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.4 µg
- Vitamin E 1.53 mg
- Vitamin K 0.5 µg
- Minerals 438 mg
- Major Minerals 437 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 54.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.32 · vitamin-b5-pantothenic-acid: 0.75 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.5 · vitamin-d: 12.4 · vitamin-e: 1.53 · vitamin-k: 0.5 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
Coastal cooks portioned tuna into loin pieces for even cooking and trade.
Filleting lines and frozen packs made loin of tuna available inland.
Restaurants standardised specialty loin portions of tuna for plate timing.