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
- 200 g pasta, any kind
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tsp red pepper flakes
- 4 tinned salted anchovy fillets
- 1 tin whole tomatoes (400 g)
- 4 stems basil, leaves coarsely chopped
- 2 tsp red wine vinegar
- 1 tsp capers
- 1 tbsp Taggiasca olives
- 6 cherry tomatoes, halved
- 2 tins MSC certified tuna in olive oil, drained (drained weight 100 g per tin)
- Olive oil
- Salt and pepper
Photo credit: David Loftus
- Heat a splash of oil in a frying pan over a medium heat and fry the shallot and garlic for 2 minutes until soft. Add the red pepper flakes and anchovy fillets. Allow the anchovies to ‘melt’.
- Now add the tinned tomatoes and mash with a potato masher. Add half the basil and the red wine vinegar. Mix well and simmer gently over a low heat.
- Fill a pot with plenty of salted water and bring to a boil over a medium heat. Prepare the pasta according to the instructions on the packaging.
- Now stir the capers and olives into the tomato sauce. Add the cherry tomatoes and stir these in as well.
- Mix the drained tuna into the pasta and season the sauce with salt and pepper if desired. If the sauce is too thick, add a few spoonfuls of the cooking water from the pasta.
- Drain the pasta and mix the pasta and sauce together.
- Serve the pasta with the remaining basil and some freshly ground black pepper.