Australian Seafood Specalists
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Yellow-Fin Tuna

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Vacuum
FLESH COLOUR
Pink, off-white yellowish, Reddish or reddish brown.
COOKING METHODS
Poach, Shallow Fry, Bake, Grill/Barbecue, Smoke, Raw
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm
THICKNESS
Thin
Thick

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.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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