Tuna is one of the world’s most popular seafoods and one of the most economically valuable. In some countries tuna is the main source of protein. Many livelihoods, particularly in island nations, depend on tuna fishing.
In 2021/22 the total global MSC certified sustainable tuna catch reached a record of nearly 2 million tonnes, compared to less than 1 million tonnes in 2017/18.
Here we celebrate the popular and versatile fish and give you everything you need to know about tuna.
Navigating a course to 2030
Landmark achievements in tuna fisheries
The Fisheries Standard 3.0
Dr Rohan Currey talks about the new version of the Standard and its implications for tuna.
Sustainable tuna updates
Key tuna news, market trends and the latest data, updated quarterly.
The Decision film
A tuna fishery’s quest for sustainability.
Sustainable Tuna Yearbook 2024
Fish to eat: Tuna
Our quick guide with basic facts about different tuna species.
Tuna questions and answers
Common tuna questions answered.
A foodie's guide to tuna
How a staple can be a gourmet dish.
Tuna recipes
Ingredients
Method
- 150 g sushi rice
- 2 tbsp white sesame seeds
- 4 tbsp (salty) soya sauce
- 2 tbsp mirin (Japanese rice wine)
- 2 tbsp sake (or 1 tbsp mitsukan and 1 tbsp water)
- 150 g MSC certified yellowfin tuna fillet, thinly sliced
- 1 spring onion, in rings
- ½ sheet nori, torn into large pieces
- Wasabi
- Salt
- Rinse the rice four times using cold running water. Drain the rice, then set aside for 20 minutes.
- Meanwhile fry the sesame seeds in a dry frying pan over medium heat until golden. Remove the seeds from the pan and set aside.
- Put the rice in a cooking pot. Add an equal amount of water (to the rice) and a pinch of salt. Bring to a boil, cover and allow the rice to simmer gently for 15 minutes. Now turn off the heat and allow the rice to stand with the lid on for 15 minutes. Allow the rice to cool slightly.
- Mix the soya sauce with the mirin and the sake. Marinate the tuna in this mixture for 2-3 minutes. Remove the tuna from the marinade.
- Serve the rice in a bowl and top with the spring onion and nori. Add a layer of marinated tuna and garnish with a sprinkling of sesame seeds.
- Serve with wasabi.