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 cans MSC certified tuna, drained
- 6 medium potatoes
- 6 cups water
- 2 medium onions, diced
- 1/2 tbsp garlic, crushed
- 4 1/2 tbsp extra virgin olive oil
- 1/2 tbsp dried curry leaves
- 1 tbsp paprika
- 1 ½ tsp salt
- 1 egg
- Handful of fresh cilantro, finely chopped
- Wash and boil potatoes completely submerged in water for 15-20 mins until fork tender. Place in cold water to cool. Remove skin and mash.
- In medium pan, heat 1 1/2 tbsp oil and fry curry leaves, garlic and onions until soft and lightly golden.
- Add paprika and salt. Cook for 1 minute, turn off heat and allow mixture to cool slightly.
- In a bowl, mix the mashed potatoes, onion mixture, cilantro and tuna. Mix thoroughly. Shape the mixture into 14 balls and flatten to make the cutlets.
- In a separate bowl, beat the egg.
- Heat 2 tbsp of oil in large pan. Dip 7 cutlets in the egg and fry on both sides until golden and crispy. Add 1 tbsp of oil as needed and repeat with remaining the 7 cutlets.
*PRO Tip: Double up the recipe to use for lunches the next day!
Recipes developed by Shahzadi Devje RD, CDE, MSc. Registered Dietitian & Owner of Desi~licious RD Inc. (www.shahzadidevje.com)