Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. They have superb eating qualities when raw.Grilled or barbecued, tunas are best seared and left rare in the centre. Intense flavours such as charred capsicum, balsamic vinegar, aioli, roasted garlic, soy or pickled ginger highlight the flavour of the Tuna.  Tuna is well accompanied by medium to full-flavoured white styles and some reds. If serving sashimi or grilled tuna, a herbaceous Semillon or vegetative Sauvignon Blanc will be pleasant.