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Tuna is a healthier alternative to red meat and poultry. This fish is rich in vitamins A and D, as well as healthy fats and proteins. What is more, its muscles are large and their structure resembles red meat, which allows the preparation of steaks, smoked or canned flaps. These fish are also very tasty. Some species of tuna, especially bluefin tuna, are very valuable and their market price reaches a very high level. Unfortunately, dietary and culinary qualities of tuna make it a desirable commodity, resulting in depletion of shoals of tuna in most fishing areas. Environmental organizations recommend limiting the consumption of various species of tuna as well as total renunciation of eating bluefin tuna, the population of which is unlikely to be kept at a safe level.