Pack details
- 1kg of skinless, boneless tuna steaks
- Cut from the loin — thick, uniform portions
- Frozen to preserve colour and texture
How to cook
- Best served rare — well-done tuna goes dry and cardboardy
- Rub with oil, season generously, sear in a smoking-hot pan or griddle for 60–90 seconds per side
- Crust with crushed peppercorns or sesame seeds before searing for a tuna au poivre / sesame-crust
- Rest 2 minutes, slice thinly across the grain, serve with soy, wasabi and pickled ginger or a salsa verde
Sourcing and delivery
- Yellowfin / bigeye tuna from established suppliers with full traceability
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
