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
- 8 oz (225 g) box gluten-free rotini pasta
- 1 tablespoon olive oil
- 1 bunch of asparagus cut into pieces
- 1 large zucchini cut into half-moons
- 2 cans MSC certified wild albacore tuna (or similar)
- 1 1/2 (190 g) cups arugula (rocket)
- 1/3 (42 g) cup toasted pine nuts
- Handful of pea shoots
- Salt and pepper to taste
Lemon Vinaigrette
- Juice and zest of one small lemon
- 1/4 cup (32 g) olive oil
- 1 1/2 tsp raw honey
- 1 tsp dijon mustard
- Salt and pepper to taste
- Cook pasta according to package instructions. I always add a tbsp of olive oil and a tsp of sea salt into my water. Allow to cool.
- Add all dressing ingredients into a jar and shake until well combined.
- In a large skillet, heat 1/2 tablespoon olive oil. Cook asparagus for 3-5 minutes, or until cooked through but still crisp.
- Heat the additional 1/2 tablespoon of olive oil and cook zucchini until both sides are caramelized, but the zucchini is still crisp (about 2 minutes per side). Do not overcook or it will become soggy in the pasta salad.
- Allow veggies to completely cool.
- Combine cooked pasta, cooled veggies, tuna, arugula, goat feta and desired amount of dressing and toss until all the noodles are well coated. Top with toasted pine nuts and pea shoots.
- Serve and enjoy!