Fish

Cross Cut

Cross-cut steak of Tuna is sliced perpendicular to the spine, often bone-in. About 2–3 cm suits the grill. As a cross cut section of steak, portion for even cooking and clear labelling. Keep tuna cross cut 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

Characteristics

Preparations

BroiledCookedFreshGrilledPan FriedPrepared

Traits

Cross CutPortionPrep ReadyQuick CookSeared Crust

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 191

Amount per 100 g

Total Fat 11.2 g
Saturated Fat 0.96 g
Trans Fat 0 g
Monounsaturated Fat 1.92 g
Polyunsaturated Fat 6.24 g
Cholesterol 56.8 mg
Sodium 79.3 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 73.1 g

Detailed nutrients

Energy 191 kcal
Water 73.1 g
Protein 19.2 g
Fat 11.2 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 1.92 g
- Polyunsaturated Fat 6.24 g
  - Omega-3 2.5 g
Vitamins 55.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.5 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 12.9 µg
- Vitamin E 1.6 mg
- Vitamin K 0.5 µg
Minerals 435 mg
- Major Minerals 433 mg
  - Calcium 62 mg
  - Sodium 79.3 mg
  - Potassium 292 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 56.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.5 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13 · vitamin-d: 12.9 · vitamin-e: 1.6 · vitamin-k: 0.5 ·

Minerals

Sodium: 79.34 · Potassium: 292 · Calcium: 62 · Iron: 1.5 ·

Cross Cut of Tuna: composition reflects this culinary part relative to the whole ingredient.

History

1800

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

1950

Filleting lines and frozen packs made cross cut of tuna available inland.

2000

Restaurants standardised specialty cross cut portions of tuna for plate timing.