3 Types of Tuna and How to Use Each

Skipjack Canned as “light” tuna, it has a darker, stronger flavor and soft texture. Use it for salads, sandwiches, and casseroles, not grilling—it falls apart and dries out.

Albacore Canned as “white” tuna, it is milder, lighter, and firmer. Fresh albacore steaks hold up well on the grill or in a pan, but skip it for raw dishes—it lacks the fat for sashimi.

Bluefin This is the luxury tuna with a rich, buttery, beef-like texture when raw. Eat it as sashimi or nigiri, or with a very quick sear. Do not cook it thoroughly—you will waste your money and the fish.