Raw tuna is generally safe when properly handled and frozen to eliminate parasites. Tuna is highly nutritious, but due to high mercury levels in certain species, it’s best to eat raw tuna in moderation.
Seared tuna steak and canned tuna couldn’t be more different from one another. … For one, the grayish-brown canned tuna, and the tuna steak you enjoy at a restaurant are two different species of tuna fish. The name ahi comes from the Hawaiian ahi and refers to the species that is otherwise known as yellowtail tuna.
Probably the two most important types of tuna from a culinary standpoint are the bluefin, with its red fleshy loins that are sliced to make steaks or cut into small strips to use as sushi, and the albacore, which becomes pale and flaky when packed in a can.