Tuna are fish that admit a great diversity of culinary preparations, either fresh or canned (canned tuna). The slices or eggs that are extracted from them are varied: slices, ventresca (belly), flank, etc. For consumption fresh, they are prepared roasted or cooked as part of popular dishes: sorropotún in the coastal towns of the community of Cantabria, marmitako in those of the Basque Country, or patacó in the cuisine of Tarragona (Catalonia). In some Latin American countries they are used to make cebiche. When they are subjected to conservation treatment through salting, another typical product is obtained: the mojama.
Thunnus meat is pink or red, and contains a higher amount of hemoglobin and myoglobin