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 great flavours which stands on its own or try any Mediterranean flavours, spices, chillies, Oriental flavours – just avoid creamy sauces as it’s an oily fish. Tuna should be kept below 4ºC up until cooking to avoid histamines developing.
The most common grades, starting with the best:
• Bluefin (Thunnus thynnus) The best quality of Bluefin is referred to as ‘Sashimi’ grade and is usually served raw. It has to be rich in taste and colour, high in fat content, and extremely fresh.
• Yellowfin (Thunnus albacares) A browner, less rich colour, and a great eat. The most common Tuna available in the UK.
• Albacore / Long-fin / White Tuna (Thunnus alalunga) A lighter flesh similar to chicken. Good for a salad Nicoise.
• Bigeye (Thunnus obesus)
• Skipjack (Euthynnus pelamis) Used for canning.

Earthy flavoured fish need to be washed in acidated water.