Tuna is cleaned, skinned and cut into loins or steaks before it reaches the fishmonger so it only needs a minimal amount of preparation before cooking. Tuna is suited to pan-frying, chargrilling or barbecuing and should ideally be quickly seared and served pink in the middle. In the same way you shouldn’t cook lean meat, such as venison, to more than medium-rare, the same is true of tuna. Marinating is a great way to pack in flavour before cooking the fish.
If good quality and very fresh, tuna can be cooked very lightly or not at all and served as ceviche, carpaccio, sushi or sashimi.
Tuna is a versatile fish when it comes to flavour combinations and each cuisine has its favoured flavour partners. Tuna carries spice and heat well so don’t be scared to use bold flavours. While we all know Salade Niçoise, which by the way is infinitely better made with fresh tuna, lesser known is the Italian dish, Vitello tonnato, a dish of veal and tuna.
Shaun Rankin serves tuna with a heady Bloody Mary jelly and a cooling avocado purée. Also, try scattering a few coriander leaves over a seared tuna loin or serve with a side of mushrooms to bring out the flavours. Orange, chilli, fennel and capers all offer sharpness to counter the lean, muscular taste of its flesh.