Without speculating too much, I am pretty sure that, when it comes to tuna, the vast majority of us have only had it out of a tin. It will have been mixed up with mayonnaise, sweetcorn, a bit of salt ‘n’ pepper, and served on a jacket spud, or pasta.
That, in its own right, is a nice lunch.
But we’re talking serious level tuna here. Sashimi grade. Which means it’s ok to be eaten raw, as sushi. And it’s a steak.
If you’re a carnivore by trade, have never tried seafood before and want to give it a try, then this is your way in. Because it’s cooked like a meat steak. Except it’s not meat – it’s fish. Swordfish is also nice, but fishier than this.
Here’s Jamie with how to cook it – try the tomato salad with it too, it’s lovely.