tuna

1. 1. Any of various often large scombroid marine food and game fishes of the genus Thunnus and related genera, many of which, including T. thynnus and the albacore, are commercially important sources of canned fish. Also called tunny.
   2. Any of several related fishes, such as the bonito.
2. The edible flesh of tuna, often canned or processed. Also called tuna fish.

[American Spanish, from Spanish atún, from Arabic at-tūn, the tuna, from Latin thunnus. See tunny.]

1. Any of several flat-jointed tropical American cacti of the genus Opuntia, which includes the prickly pears, especially O. tuna of Jamaica, having yellow flowers and edible red fruit.
2. The edible fruit of any of these cacti. Also called cactus pear.

[American Spanish, from Taino.]

For more information on tuna, visit Britannica.com.

Species of Thunnus and Neothunnus, oily fish, first canned in California in 1903. Albacore tuna is specifically Thunnus alalunga; bonita tuna and skipjack tuna are different species. A 100-g portion, canned, is a rich source of protein, niacin, and vitamins B₁₂ and D; a source of iodine. When canned in oil and drained it contains about 9 g of fat, of which 20% is saturated and 30% mono-unsaturated; supplies 200 kcal (840 kJ). When canned in brine the fish contains little fat and the portion supplies 100 kcal (420 kJ).

[TOO-nuh] Found in temperate marine waters throughout the world, tuna is a member of the mackerel family. It's probably the most popular fish used for canning today. There are numerous varieties of tuna, the best known being albacore, bluefin, yellowfin and bonito. All tunas have a distinctively rich-flavored flesh that is moderate to high in fat, firmly textured, flaky and tender. The high-fat albacore weighs in the 10- to 60-pound range, has the lightest flesh (white with a hint of pink) and is the only tuna that can be called "white." Its mild flavor and prized white flesh make it the most expensive canned tuna. Yellowfin tunas (also called ahi) are usually larger than albacores, reaching up to 300 pounds. Their flesh is pale pink (it must be called "light"), with a flavor slightly stronger than that of the albacore. Among the largest tunas are the bluefin, which can weigh over 1,000 pounds. Young bluefins have a lighter flesh and are less strongly flavored, but as they grow into adulthood, their flesh turns dark red and their flavor becomes more pronounced. The small bonitos rarely exceed 25 pounds. They range from moderate- to high-fat and are the most strongly flavored of the tunas. Many Japanese dishes use dried bonito, called katsuobushi. Skipjack tunas (also known as Arctic bonito, oceanic bonito, watermelon and, in Hawaii, aku) get their name because they seem to "skip" out of the water. They can weigh up to 40 pounds, but are more typically ranged from 6 to 8 pounds. Skipjack flesh is similar to that of yellowfin tuna. Depending on the variety, fresh tuna is available seasonally-generally starting in late spring and continuing into early fall. Frozen tuna is available year-round and is sold in both steaks and fillets. It may be cooked by almost any method including baking, broiling, grilling and frying. Canned tuna is precooked and is sold as albacore (or white meat) and light meat. It comes in three grades, the best being solid or fancy (large pieces), followed by chunk (smaller pieces) and flaked or grated (bits and pieces). Canned tuna is packed in either water or oil. see also fish.

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Tuna salad with tomatoes

Tuna salad is a blend of typically three main ingredients: tuna, eggs, and some form of mayonnaise or mayonnaise-substitute, such as mustard. The tuna used is usually pre-cooked, canned, and preserved with water or oil. It is common to place the spread between two slices of bread thus making a tuna salad sandwich.

Quick homemade tuna salad is often made by omitting the eggs and adding dill salad cubes or relish. The reason for the change is that the eggs must be cooked whereas the other ingredients are purchased ready to eat. This version grows out of tuna sandwich recipes that call for mixing tuna and mayonnaise before spreading it on bread.

Commercially prepared tuna salad is readily available in the meat or deli section of most grocery stores. The quality of the tuna salad can often be judged by the amount of mayonnaise. Inexpensive varieties contain a lot of mayonnaise and finely chopped ingredients. More expensive varieties have much less mayonnaise and chunkier ingredients. Hand made fresh tuna salad is usually available in most delis.

Tuna salad is also often served as a filling between two crackers, or as a side dish to a meal (often at a picnic). In the United States, tuna salad is also used to stuff fresh tomatoes as a luncheon dish.

In Japan, tuna salad is known as tuna salad (ツナサラダ, tsuna sarada^?), or sea chicken salad (シーチキンサラダ, shīchikin sarada^?). The latter refers to sea chicken (シーチキン), a brand name for canned tuna products by Hagoromo Foods.

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Dansk (Danish)
1.
n. - tunfisk

2.
n. - figenkaktus

Nederlands (Dutch)
tonijn

Français (French)
1.
n. - (Zool, Culin) thon

2.
n. - figue de barbarie

Deutsch (German)
1.
n. - Thunfisch

2.
n. - Opuntie

Ελληνική (Greek)
n. - (ιχθυολ.) τόνος, τούνα

Italiano (Italian)
tonno

Português (Portuguese)
n. - atum (m), nopal (m)

Русский (Russian)
тунец (рыба)

Español (Spanish)
1.
n. - atún

2.
n. - tuna, higo chumbo

Svenska (Swedish)
n. - tonfisk, tuna

中文（简体）(Chinese (Simplified))
1. 鲔, 金枪鱼, 金枪仙人掌

2. 鲔, 金枪鱼, 金枪仙人掌

中文（繁體）(Chinese (Traditional))
1.
n. - 鮪, 金槍魚, 金槍仙人掌

2.
n. - 鮪, 金槍魚, 金槍仙人掌

한국어 (Korean)
1.
n. - 참치

2.
n. - 부채 선인장의 일종, 그 식용 열매

日本語 (Japanese)
n. - マグロ

العربيه (Arabic)
‏(الاسم) سمك التونه‏

עברית (Hebrew)
n. - ‮טונה (מין דג)‬
n. - ‮מין צבר או פריו‬

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