Tuna
Pronounce it: tune-ah
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They can grow to a huge size (up to 700kg) and their meaty flesh is distinctively flaky and firm with a rich, strong flavour, the consequence of its comparatively high oil content. Tuna is mainly sold as steaks. It dries out quite quickly, so should be cooked very briefly over a high heat; marinated before cooking; or simmered in a sauce.
There are many different varieties of tuna but, largely as a consequence of prolonged overfishing, only a handful of these are commercially available - and most of those that are available are considered to be endangered to the point of extinction (Mediterranean and Atlantic) or in decline, particularly bluefin.
Read more about responsible fishing at Seafish and Marine Stewardship Council.
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