menu should have fresh Tuna!
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.
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.
should be kept below 4 Centigrade up until cooking to avoid
histamines developing. see this useful
guide on how to prepare and handle fresh tuna.
most common grades of Tuna are listed here in order of quality,
starting with the best:
albacares) – A browner, less rich colour, and very tasty.
The most commonly available in the UK.
(Euthynnus pelamis) – Rarely sold fresh, used for