Tuna

About Tuna

From sashimi-grade loins to seared steaks, tuna is one of the most prized fish in global cuisine. The deep ruby-red flesh and rich, almost meaty flavour set it apart. Best served rare or raw — overcooking is the only way to ruin it. Toro (belly) is the fattiest, most luxurious cut.

Why Chefs Love It

• Sushi-grade tuna commands premium prices with minimal prep — slice and plate
• The colour on the plate is dramatic and Instagram-worthy
• A 30-second sear per side is all it needs — fastest premium dish in any kitchen
• Versatile across Japanese, Mediterranean, and modern European menus

Health & Nutrition

• Exceptionally high protein — 25g per 100g, one of the highest of any fish
• Rich in vitamin D and selenium for immune and bone health
• Contains iron which is unusual for fish — good for energy levels
• Omega-3s support brain function and cardiovascular health