Tuna is one of the world’s most popular seafoods and one of the most economically valuable. In some countries tuna is the main source of protein. Many livelihoods, particularly in island nations, depend on tuna fishing.
In 2021/22 the total global MSC certified sustainable tuna catch reached a record of nearly 2 million tonnes, compared to less than 1 million tonnes in 2017/18.
Here we celebrate the popular and versatile fish and give you everything you need to know about tuna.
The Decision: A tuna fishery’s quest for sustainability
The Fisheries Standard 3.0
Dr Rohan Currey talks about the new version of the Standard and its implications for tuna.
Sustainable tuna updates
Key tuna news, market trends and the latest data, updated quarterly.
Sustainable Tuna Handbook
A guide to sustainable tuna fishing and sourcing, with 2022 updates.
Fish to eat: Tuna
Our quick guide with basic facts about different tuna species.
Tuna questions and answers
Common tuna questions answered.
A foodie's guide to tuna
How a staple can be a gourmet dish.
Tuna recipes from Bart van Olphen
Tasty tuna recipes from Dutch chef and founder of sustainable seafood brand, Fish Tales.Ingredients
Method
- 2 tsp Dijon mustard
- 1 tbsp capers
- 1 clove garlic
- 1 tbsp red wine vinegar
- Juice of ½ lemon
- 4 stems mint, leaves only
- 4 stems basil, leaves only
- 6 stems parsley, leaves only
- Olive oil, extra virgin
- 300 g tomatoes, in large pieces
- ½ red onion, in rings
- Handful of cress
- 2 tbsp sherry vinegar
- 350 g MSC certified albacore tuna fillet, cubed, 3-4 cm
- Salt and pepper
- Oil for frying
- Additional: skewers
- If using wooden skewers, soak in a bowl of cold water first to prevent them from burning on the grill.
- In a food processor, blend the mustard with the capers, garlic, red wine vinegar, lemon juice, mint, basil, parsley and 100 ml olive oil until smooth. If the sauce is too thick, add more oil and vinegar. Season with salt and pepper. Set aside.
- Combine the tomatoes with the red onion and the cress. Season with a splash of olive oil, sherry vinegar, salt and pepper.
- Thread the tuna onto the skewers and coat all over with oil. Season with a pinch of salt.
- Heat a grill pan over medium heat and grill the tuna skewers on both sides for 1-2 minutes until nicely coloured.
- Serve the tuna skewers with the salsa verde and tomato salad.