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
- 150g fresh MSC certified yellowfin tuna
- 12 MSC certified herring* fillets
*Or other small MSC certified oily fish e.g. sardines, mackerel, capelin
TONNIKALA TUNA DONBURI: - 2 egg yolks
- 80g sushi rice
- 2 spring onions (Scallions) (finely sliced)
- 1 tsp sesame seeds (toasted)
- 1 dash of dark soy sauce
- 1 dash of ponzu sauce (citrus based soy)
HERRING TEMPURA: - 200g flour
- 200ml cold water
- 1 egg (beaten)
- 1 tsp fresh Chives (chopped)
- 1 lime (cut into wedges)
- 1 dash ponzu citrus based soy)
- Wasabi (or horseradish mayonnaise)
- Cooking oil for deep frying
- Dice the tuna into small cubes and slice the spring onions.
- Cook rice according to the instructions on the package. Spoon the rice into bowls and spread the tuna cubes on top.
Carefully crack open an egg, separate the yolk from the white and gently lower the yolk in the middle of the tuna in each bowl.
- Top each bowl with sliced spring onions and toasted sesame seeds and drizzle with soy sauce and ponzu.
- Mix the water and egg in a jug until combined.
- Put the flour into a mixing bowl and gradually whisk in the water and egg mixture until you have a smooth batter. Avoid creating any bubbles.
- Pat the Baltic herring fillets with kitchen paper to dry them and then add them into the tempura batter, so they are coated on all sides.
Preheat the cooking oil to 160-170 ºC / 320-338 ºF.
Pick the fillets out of the batter one by one and shake off any excess batter. Fry the battered fillets in the hot oil until golden – approximately 4 minutes. Carefully remove with a slotted spoon and drain on kitchen paper. Season with salt.
- ET VOILA!
Garnish with chopped chives and a slice of lime, add ponzu and wasabi (or horseradish mayonnaise) dips and serve as a side to the Tuna Donburi.