Tastes Like: Tuna has a different taste when eaten raw and when cooked. Raw tuna will mostly have a mild and tender taste, infused in the oily texture. Many people buy our tuna to make sushi. Others prefer it to be cooked and tuna steak has a medium-full flavour and is light taste meat that melts in your mouth. Tuna steak can become dry and chewy when overcooked, so the centre should be pink when it is cooked enough to eat.
Looks Like: Tunas are long, sleek and streamlined fishes adapted for speed. The have a rounded body that tapers to a slender forked tail base. Tunas are generally dark above and silvery below. The flesh looks firm (like a steak) and colour can range from pink to dark red.
Health Benefits: Tuna is an excellent source of vitamin B12 and has high levels of omega-3 fatty acids. It is very high in protein but low in calories. Tuna is stated be one of the best dietary sources of Vitamin D and is also a great source of other vitamins and minerals including Iron, Vitamin B6, Potassium, Selenium, and Iodine.
Availability: Tuna is available all year round at both of our stores. Drop by or Pre-order now.
How To Cook Tuna:
Tuna is a great meal idea not only because of its numerous health benefits but also because it is so delicious. It is high in protein and will satisfy your hunger and provide you with a healthy option to beef or pork. We’ve put together a list of simple ways to cook tuna that takes the fuss out of eating healthy.
1. Baked Preheat the oven to 450 °F. Place tuna steaks on a greased baking sheet in a single layer. If they’re not marinated, brush the tuna steaks with melted butter or olive oil, and season as desired. Bake the fish in the oven for 6 minutes per 1/2 inch thickness.
2. Broiled: Another option is to broil your Tuna in the oven. Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be pink in the middle, depending on how you like your fresh tuna done. Avoid overcooking.
3. Grilled: To grill tuna, get a cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Note that tuna is a very lean fish and tends to dry out quickly on the grill. To help with this, you can marinate the tuna but the marinade should be pretty mild and the tuna should not marinate for very long. Use a drizzle of high-quality olive oil, herbs, spices, and and marinate for just a few minutes while the grill heats. If you choose a piece of tuna that is about 1-inch-thick, it will grill in about 8 to 10 minutes, provided that your grill is very hot. You do not need to let tuna rest, so you can plate immediately.
4. Pan Fried: Heat the pan over medium high heat. When the pan is hot, put in drizzle of olive oil. Sear the tuna 1-2 minutes each side. Be sure not to over cook.
5. Poached: Combine wine, water, peppercorns, dry mustard, parsley, garlic and salt in a skillet large enough to hold the tuna. Bring to a boil. Add tuna to your skillet and simmer gently until tuna reaches desired doneness. For rare to medium, cook 1 to 3 minutes per side. For medium to medium-well, cook 3 to 5 minutes per side. For medium-well to well, cook 5 to 7 minutes per side. Discard cooking liquid.