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
- 1 or 2 cans of MSC certified tuna steaks in olive oil
- 2 spring onions, finely chopped
- 1 tbsp chopped dill
- 1 tbsp soy sauce
- 1 tsp seaweed flakes
- ½ squash, roughly chopped
- 1 tbsp veg oil
- 1 tsp shichimi togarashi
- Sushi rice
- Edamame beans
- Kimchi
- Pickled ginger
- Kalettes or chopped kale
- Roast your squash in advance for 35-40 minutes until soft and caramelised. Allow to cool.
- Mix your tuna fish straight out of the can with olive oil, soy sauce, dill, spring onions and seaweed flakes.
- Cook your washed sushi rice for 12-13 mins and add in edamame beans and a pinch of seaweed flakes for the last 2 mins of cooking until the water has absorbed and it has a sticky consistency.
- Steam your kale over the rice as it cooks to save energy.
- Layer up your sushi bowl with rice, steamed greens, kimchi, ginger, roasted squash and finally the delicious, marinated tuna steak.