White tuna is albacore tuna (Thunnus alalunga), a species with pale, mild-flavored flesh; in the US, only albacore can legally be labeled 'white meat tuna' in canned products, while other species must be sold as 'light tuna.' It is used raw in sushi and sashimi, and grilled, baked, or canned elsewhere. Be aware that 'white tuna' on some sushi menus is actually escolar, an unrelated fish sometimes substituted for albacore; escolar can cause digestive upset in some people if eaten in quantity. Albacore's mild, slightly sweet flavor pairs well with citrus, herbs like dill and basil, and bold Asian flavors such as ginger and soy sauce.