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With its firm, rich red meat, you could almost describe tuna 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. It can be flash grilled, griddled or pan-fried but avoid baking as it will dry out.

Tuna has a great flavour which stands on its own or try any Mediterranean flavours, spices, chillies, Oriental flavours – just avoid creamy sauces as it’s an oil- rich fish. Tuna should be kept below 4°C to avoid histamines developing. There are various kinds of tuna. Yellowfin (Thunnus albacares, pictured above) is the most commonly available in the UK, while skipjack (Euthynnus pelamis) is rarely sold fresh, and is generally used for canning.

Text by Seafish

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