Tuna Skipjack Tuna - Katsuwonus pelamis; Mackerel Tuna - Euthynnus affinis; Longtail Tuna - Thunnus tonggol; Frigate Mackerel - Auxis thazard; Albacore - Thunnus alalunga


Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted some species’ superb eating qualities raw.

Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.

To marinate, use lemon, garlic oil, vinegar and fresh herbs. Serve as is (the marinade will “cook” the tuna), or slowly braise or poach as a finishing touch, but be careful not to overcook.

Sashimi, carpaccio, or tartare blended with Atlantic salmon is ideal for tuna, married with dill, garlic, lemon and pepper. Tuna is also an excellent dish sliced thinly and briefly dropped into simmering “fish stock” or cooked as an Asian “hot-pot” to each diner’s preference.

Invite guests to choose the degree to which they want their tuna cooked—just as they would with a steak. Serve “well done” tuna with a sauce.


Mild to Medium Low to Medium, sometimes High Dry to Medium


Tuna flavours are definite, and well accompanied by medium to full flavoured white styles and some reds. A herbaceous Semillon or vegetative Sauvignon Blanc will be pleasant with sashimi or grilled tuna.

Nutrition Information (average quantity per 100g)

Energy 521 (124 Calories) Fat (total) 0.5 g Alpha‐linolenic acid 15 mg
Protein 23.8 g Saturated fat 33% of total fat Docosahexaenoic acid 100 mg

30 mg

Monounsaturated fat 13% of total fat Eicosapentaenoic acid 14 mg
Sodium 37 g Polyunsaturated fat 54% of total fat