Maximum length over 300 cm. The biggest member of the family, and a rapid, powerful swimmer. The back is dark blue.
CUISINE The flesh of the tuna is very firm and compact, and rather heavy. The best part is what the Italians and Spaniards call ventresca. It is most commonly bought in cans, but may also be cooked fresh. For example, steaks may be grilled, or braised in white wine with shallots, tomatoes, garlic, etc. The eggs, salted and pressed, make a good ‘boutargue’.