The high resale value of the tuna, the fish species most coveted and stolen by the sea in Indonesia, because it tastes delicious. Moreover, most of the nutrients that can feed and educate their adult children. Fish is a food that is high demand. A species of fish are in great demand, both local and international markets, is tuna. , The Thunnus sp known in Latin as in English words and Bonito. Tuna has a very wide spread of sectors and in almost all tropical and subtropical regions.

Nutritional tuna is excellent, the content of omega-3 makes tuna has a thousand and one for health benefits. However, it must be supported by the selection, processing, storage and tuna are good. Fresh tuna is to be stored in the refrigerator (if used) or frozen (if you want to keep for a while ‘). If a nutritional composition, nutritional value of tuna is very unusual. The protein levels in tuna almost twice the level of egg protein, known as the primary source of protein. Protein per 100 grams of tuna and eggs, 22 g of tuna and 13 g.Ikan is also rich in various minerals for the body. Iodine content in tuna reached 28 times the iodine content in freshwater fish. Iodine is a very important role to prevent mumps and intelligence of children. Moreover, the tuna are rich in selenium. The consumption of 100 grams of tuna it is sufficient to meet 52.9 percent of the needs of the body for selenium.

Selenium plays an important role in the body to activate the antioxidant enzyme glutathione peroxidase. This enzyme can protect the body against free radicals cause various types of tuna vitamin kanker.Kandungan, in particular of the species bluefin tuna is very high, reaching 2.183 IU. The consumption of 100 grams of tuna is enough to 43.6 percent of the body of vitamin A requirements are per day. Vitamin A is good for the maintenance of epithelial cells, causing the immune system, body growth, vision and reproduction, high nutritional content, tuna very effective in curing various diseases, a race. A study ever conducted for 15 years, has shown that consumption of tuna 2-4 times a week, 27% can reduce the risk of disease than those who only Sroke first time in a month. The consumption of five or more times a week can reduce stroke by 52 percent. Tuna consumption of 13 times per month may cause the risk of ischemic stroke, the body, a race due to the lack of blood flow to the brain.