Seafood Week – Final Day 8


Tuna – the cow of the sea!


Tuna has a great flavour which stands on its own or with any number of flavours – Oriental, Mediterranean, spices and chillies – just avoid creamy sauces as this is a slightly oilier fish.  It can be flash grilled, griddled or pan-fried but avoid baking as it will dry out. Tinned tuna is also fab for creating tasty sandwiches, salads, pasta dishes and of course, fishcakes!Every menu should have fresh tuna! With its firm, rich red meat, you could almost describe this as the ‘cow of the sea’ and like steak, is best seared on the outside, rare in the centre.

While available year round, tuna can be harder to source in the summer, when the fish follow the monsoon season around the Pacific.

Tuna should be kept below 4ºC up until cooking to avoid histamines developing.

The most common species of tuna are listed here in order of quality, starting with the best:

  • Yellowfin Thunnus lbacores A browner, less rich colour, and very tasty. The most commonly available species in the UK.
  • Skipjack Euthynnus pelamis  Rarely sold fresh, this one is the familiar tuna used for canning

Why not try salad nicoise?

salad nicoise

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