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.

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 Centigrade up until cooking to avoid histamines developing. see this useful guide on how to prepare and handle fresh tuna.

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