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Look for tuna that smells fresh like the ocean and has clear, bright eyes, clean red gills, and moist, shiny, tightly adhering scales.
Remove packaging, rinse fish under cold water, and pat dry. Refrigerate covered with crushed ice and cling wrap for up to two days.
Avoid overcooking. Tuna is done when its flesh becomes opaque but is still moist.
Brush tuna with olive oil, season with salt and pepper, and wrap in foil to bake.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.