Mediterranean fat fish rich in proteins and omega-3.
Fat fish from the Scombridæ family, rich in proteins and omega-3 fatty acids. A Mediterranean cuisine staple, consumed fresh or in cans.
Tuna is a migratory fish living in warm and deep waters. Due to its active lifestyle, it accumulates energy reserves in the form of fat, making it an excellent source of omega-3 fatty acids. Its characteristic red flesh contains myoglobin, a protein that fixes oxygen. Tuna can be consumed fresh, grilled, sautéed, or canned for better preservation.
Complete protein source, omega-3, and selenium for cardiovascular and cerebral health.
Consume fresh tuna 2 to 3 times a week to benefit from its omega-3. Prefer wild tuna over farmed tuna. Opt for canned tuna in olive oil rather than brine to preserve its nutritional qualities.
Tuna is a first-choice Mediterranean fat fish for cardiovascular disease prevention.
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