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
- 1 x 415g tinned MSC certified John West tuna- well drained
- 500g White & sweet potatoes, steamed, cooled, loosely mashed
- 110g jar capers, well drained or 50g capers
- 1 bunch dill, leaves only, diced
- 5 lg spring onions, finely sliced
- 50g Gherkins, drained, finely diced
- ½ bunch chives, finely diced
- 50-100g breadcrumbs, to add as you go
- 3 free-range eggs, lightly beaten
- White pepper, to taste
- Salt, Murray River, to taste
To fry
- 100g Extra Virgin Olive Oil
- 100g Butter
To Serve
- Whole free-range egg mayonnaise
- In a large bowl combine all ingredients except breadcrumbs.
- Add enough breadcrumbs to just combine, not so much to make the mixture dry and crumbly – alongside the egg they acting as a binder.
- Shape mixture into patties around 7cm in diameter, 4cm thick. Refrigerate for at least 30 minutes.
- Preheat oil and butter to medium high in a large heavy based fry pan. Have cooling rack and paper towel on hand to drain excess oil.
- Fry until golden and flip once in batches until cooked through. Drain well and serve whilst hot and crunchy on the outside.
- Serve with mayonnaise for dipping, green salad or serve patties in lettuce cups.