Fish

Steak

Steak of Tuna is a cross-cut through the body, often bone-in, thick enough for the grill. Dense flesh holds together better than soft thin fillets. Brown the exterior as the centre just turns opaque (or leave a rare centre on quality loins for steaks and sashimi). Keep tuna steak 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

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Centre Cut

Cross Cut

Tail Cut

Characteristics

Preparations

BroiledGrilledPan FriedResting

Traits

CentrepieceHigh HeatJuicyQuick CookSeared CrustThick Portion

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 157

Amount per 100 g

Total Fat 8.91 g
Saturated Fat 0.99 g
Trans Fat 0 g
Monounsaturated Fat 1.92 g
Polyunsaturated Fat 6 g
Cholesterol 58 mg
Sodium 77.7 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.2 g
Water 70.2 g

Detailed nutrients

Energy 157 kcal
Water 70.2 g
Protein 19.2 g
Fat 8.91 g
- Saturated Fat 0.99 g
- Monounsaturated Fat 1.92 g
- Polyunsaturated Fat 6 g
  - Omega-3 2.1 g
Vitamins 48.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.65 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 10.4 µg
- Vitamin E 1.28 mg
- Vitamin K 0.4 µg
Minerals 423 mg
- Major Minerals 422 mg
  - Calcium 57 mg
  - Sodium 77.7 mg
  - Potassium 287 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 58 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.65 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.5 · vitamin-d: 10.4 · vitamin-e: 1.28 · vitamin-k: 0.4 ·

Minerals

Sodium: 77.73 · Potassium: 287 · Calcium: 57 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

1800

Coastal cooks portioned tuna into steak pieces for even cooking and trade.

1950

Filleting lines and frozen packs made steak of tuna available inland.

2000

Restaurants standardised specialty steak portions of tuna for plate timing.