However, if you think outside of the box, this healthy ingredient, packed with omega oils, can be used to create some extremely imaginative dishes, as Norman Fu, cheflecturer at Westminster Kingsway College, demonstrates here…
1. Tuna Pajeon – this is a variation on a Korean favourite. Drain the tuna, squeeze out, mix with just enough beaten egg to form a thick batter, add chopped spring onions, shredded carrot and leek, seasoning and Korean red pepper flakes (or gochujung). Then spoon the mixture into a frying pan, to form little fritters, cook on both sides till done. Serve with Gochujung Mayo, or sweet Chilli Mayo.
2. Tuna Chirashi – a variation on a Japanese lunch bowl. In a bowl with cooked seasoned sushi rice, top with drained flaked tuna, toasted sesame seeds, pickled ginger, toasted Nori seaweed and stir-fried julienne of vegetables. Serve with soy sauce or Ponzu dressing on the side.
3. Tuna Croquetas – drain off the tuna and flake. Bind into a thick béchamel made with olive oil. Chill, shape into balls and paner, deep fry, and serve with garlic mayo.
4. Tuna Summer rolls – a variation on a Vietnamese favourite. Drain the tuna and flake. Dip the Vietnamese rice paper wrappers in warm water and remove immediately to a damp cloth line tray to rehydrate. Use tuna, mint, coriander, iceberg lettuce, rice vermicelli noodles and julienne carrot as the filling for the roll (wrap up like a spring roll). Cut in half on the bias and serve with sweet chilli sauce mixed with lime juice and fish sauce.
5. Tuna fried rice – drain the tuna and flake. Scramble some eggs in a wok and add cooked white rice, stir fry till hot and egg is evenly dispersed. Season with soy and white pepper. Add the tuna and stir through, add pre-cooked green peas and spring onions to finish.
- Tuna Chunks in Brine 800g
- Tuna Chunks in Brine 1.7kg