Pack details
- Whole tuna loin, 700–850g, vacuum sealed
- Skinless, boneless, ready to portion into steaks or cubes
- Deep red flesh, firm meaty texture, mild flavour that takes spice and citrus well
- Frozen at sea or shortly after landing
How to cook
- Best served rare: rub with sesame oil, sear in a smoking-hot pan for 60–90 seconds per side, rest, slice thinly
- Crust with crushed peppercorns or sesame seeds before searing
- Raw: slice diagonally for sashimi or cube for poke bowls (use within 24 hours of defrost)
- Marinate cubes in soy, ginger and chilli for tuna tartare
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
