Fish

Suprême

A suprême of Tuna is a neat skinless boneless fillet portion for even fine-dining cooking. Fully exposed—timing is tight. Keep tuna suprême 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

CookedFreshPan FriedPoachedPreparedRoasted

Traits

Culinary PartElegantPortionedQuick CookSuprêmeVersatile

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 193

Amount per 100 g

Total Fat 10.5 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 1.97 g
Polyunsaturated Fat 6.15 g
Cholesterol 56.8 mg
Sodium 78.2 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.5 g
Water 74.1 g

Detailed nutrients

Energy 193 kcal
Water 74.1 g
Protein 19.5 g
Fat 10.5 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 6.15 g
  - Omega-3 2.46 g
Vitamins 56.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.34 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.7 µg
- Vitamin E 1.7 mg
- Vitamin K 0.6 µg
Minerals 406 mg
- Major Minerals 404 mg
  - Calcium 48 mg
  - Sodium 78.2 mg
  - Potassium 278 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.8 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.34 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.47 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 13.9 · vitamin-d: 13.7 · vitamin-e: 1.7 · vitamin-k: 0.6 ·

Minerals

Sodium: 78.22 · Potassium: 278 · Calcium: 48 · Iron: 1.5 ·

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

History

1800

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

1950

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

2000

Restaurants standardised specialty suprême portions of tuna for plate timing.