Tuna is one of the most consumed species of fish around the world. Of late, we’ve been seeing a resurgence of recipes that include seared or raw preparations, while tuna salad remains a household staple. Here are some of the ways we enjoy preparing it!

Fishy Facts

Matter of Size
Largest ever recorded specimen of tuna was 21 feet long, weighing 1,600 pounds.

Camouflaged
A tuna’s dorsal (back) side is dark blue, blending with the ocean when seen from above. Its belly is silver-white, blending with the ocean’s surface when seen from below.

Overfished
Tunas are overfished in parts of the world, especially Japan and Australia. As a result, their numbers have decreased over 90 percent since the early 20th century.

Take-Out Tuna Salad

Recipe by Rorie Weisberg

I know it doesn’t sound glamorous, but this is my favorite way to eat tuna. It’s packed with crunchy veggies and has a fantastic taste and texture. Making it in a food processor gives it that real restaurant feel. I never make just one can; it’s always three to four cans at a time.

SERVES 2–3

• 2–3 stalks celery
• ⅓ cup purple cabbage
• ⅓ cup shredded carrots
• 4 6-oz (170-g) cans solid white albacore tuna
• ¼ cup Full ’n Free Creamy Dressing (or mayonnaise, to taste)

Shred the celery in the food processor. Add the cabbage and carrots, and process for a few more seconds. Add the tuna to the food processor, then process for a few more seconds, pausing to scrape down the sides. Finally, add the creamy dressing, then process until desired texture is reached.