A far cry from the dry flakes you find in tins, our beautiful tuna when cooked to perfection are a feast for all the senses. Yellowfin or Bigeye tuna itself is itself a stunningly pretty fish, growing up to 2 meters in length with a blue-silver hue all over. Fillets are sold as steaks, which do best grilled or pan seared, and boast a very meaty flavour not dissimilar to beef. This is due to a much higher percentage of a red protein called myoglobin which gives tuna its ability to stay warm in very cold seas.
Tuna steak should always be served rare in the middle and for best results, we think it should only be cooked a minute on each side. Serve tuna steak with something light; a salad or dry salsa.