A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They can grow to a huge size (up to 700kg) and their meaty flesh is distinctively flaky and firm with a rich, strong flavour, the consequence of its comparatively high oil content. Tuna is mainly sold as steaks. It dries out quite quickly, so should be cooked very briefly over a high heat; marinated before cooking; or simmered in a sauce.
There are many different varieties of tuna but, largely as a consequence of prolonged overfishing, only a handful of these are commercially available - and most of those that are available are considered to be endangered to the point of extinction (Mediterranean and Atlantic) or in decline, particularly bluefin.
How do I get Tuna ready to use?
Tuna steaks should not be washed before cooking - just pat them dry with some kitchen paper. Tinned tuna should be drained before use.
What about keeping Tuna?
For fresh tuna, remove any packaging, wipe with kitchen paper, put on a plate, then cover with clingfilm and put on the bottom shelf of the fridge. Consume within a day. Tinned tuna should be stored in a cool, dark place. After opening, it should be transferred to a non-metal, airtight container and kept in the fridge for up to 24 hours.
How do I cook Tuna?
Barbecue, grill or pan fry (up to 2 minutes each side). Bake, wrapped in oiled foil (10-15 minutes). Braise (10-15 minutes).
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They can grow to a huge size (up to 700kg) and their meaty flesh is distinctively flaky and firm with a rich, strong flavour, the consequence of its comparatively high oil content. Tuna is mainly sold as steaks. It dries out quite quickly, so should be cooked very briefly over a high heat; marinated before cooking; or simmered in a sauce.
There are many different varieties of tuna but, largely as a consequence of prolonged overfishing, only a handful of these are commercially available - and most of those that are available are considered to be endangered to the point of extinction (Mediterranean and Atlantic) or in decline, particularly bluefin. 