Who doesn’t love tuna? This fish is so popular that it’s the most consumed fish in the world.
There are 15 species of tuna sold commercially – the ones most commonly used for sushi and sashimi are Yellowfin, Bluefin and Bigeye, while tinned tuna or steaks are often Skipjack or Albacore.
Not only is this fish colorful and richly delicious... it’s also very versatile.
Today, we're sharing six of our favourite ways to cook with this beautiful species. Let's dive in!
There’s nothing like enjoying some fresh sashimi in the sunshine, with a drink (or two!). Tuna sashimi is the perfect example of less is more: serve up thin slices of raw tuna with some soy sauce and wasabi, and ginger on the side for palate cleansing. Although simple, it's one of Japan’s most popular delicacies.
When working with raw tuna at home, it’s important to ensure that you're using sashimi-grade fish. This is normally sold trimmed; if it's not, trim off any skin and dark muscle, and also do a quick check for bones with your fingertips before slicing it up.
If your eyes are bigger than your stomach and you happen to have leftovers, sashimi-grade tuna will remain fresh in the coldest part of your fridge for 2-3 days.
Tuna tartare is one of the most refreshing dishes out there. It’s also the perfect way to use up the off-cuts of sashimi-grade tuna. The concept is, of course, derived from the iconic beef tartare, and generally features diced tuna tossed with soy sauce, sesame oil, ginger, and green onion.
When making tartare, it's crucial not to marinate the tuna for longer than the recipe says, otherwise the marinade's various flavours can detract from the natural taste of the fish. It's usually served up with tortilla chips or slices of toasted baguette.
Ceviche is a very similar dish to tartare, with the main difference being that ceviche uses citrus to 'cook' or cure the fish. Ceviche is more commonly used with white fish, but tuna is just as delicious prepared this way. No matter the fish you use, it's tropical paradise in a bowl.
If you’re not a confident cook, ceviche is a great place to start: you just have to mix fresh ingredients in a bowl, sit back, and allow the tangy marinade to work wonders!
This recipe is a great starting point to play around with.
Tataki is a particularly delicious cooking method, involving lightly searing fish for less than 30 seconds on each side, and leaving it raw in the middle. Of course, if raw fish gives you the ick, you can leave the tuna in the pan for longer… but then it won't be tataki!
When preparing Tataki, it’s crucial that you take the fish out of the fridge and allow it to reach room temperature before cooking.
Our recipe using this method shows off the tuna’s jewel-like colour against a background of deep green rocket.
Fish skewers are a great way to use up any fruits or vegetables you have laying around, from zucchini to pineapple.
They're also the ultimate finger food to impress your barbecue guests; think small bites, big flavours! What you choose to skewer is only limited by your imagination, but a squeeze of lime juice and a sprinkle of coriander are certain to elevate any ingredients you choose.
Use this recipe as a guide.
Tuna steaks are such an easy weeknight dinner: they can be prepared and served in so many ways (grilled, pan-seared, broiled, baked, barbecued, or raw). They cook relatively quickly due to their thickness, and are usually best served medium-rare, to avoid the fish becoming dry and tough.
Use the below recipe as a guide to searing the perfect tuna steak... We serve ours with a refreshing and vibrant Salsa Verde, which will keep covered in the fridge for a week. Not only does this sauce pair super well with tuna, but it's also a delicious dipping sauce for cold prawns!