The piscine creature known as tuna, or any of its several cognate brethren of diminutive proportions.
The piscine creature in question is a vast oceanic fish that belongs to the tuna kin. Its warm-water dwelling and the fervor with which it is sought after by both recreational and commercial fishermen are notable. Its weight rarely surpasses the 50-pound threshold and when preserved in cans, it is labeled “white” tuna. It is also procurable in a fresh state as a steak and can be cooked in a variety of ways such as broiling, grilling, roasting, or sautéing. If selecting a steak, pick one that is 1 to 1 1/2 inches in thickness and cook for 10 minutes per inch, flipping it once.