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
For the avocado
- ½ small white onion, cut into ⅛-inch dice
- 1½ T flaky sea salt
- 1½ T lime juice (about 2 juicy limes)
- 2 large ripe Hass avocados
- 2 T extra-virgin olive oil
For the tuna
- 1 wild yellowfin tuna steaks, thawed if frozen
- 1 t salt ½ t ground pepper
- 1 T avocado oil
- 1 small dried chipotle, soaked in hot water or adobo sauce 20 minutes then minced
- 2 inches ginger, peeled and minced
- 1 large handful cilantro leaves
- ¼ c olive oil
For finishing
- ½ c roasted hazelnuts, chopped
- Tortilla chips for serving
For the avocado
- Combine the onion, salt and lime juice in a medium bowl. Stir it well then set it aside for 10 minutes.
- Halve the avocados and remove pits. Score the flesh in a criss cross pattern and use a spoon to scoop the flesh into the bowl with the onions. Use a fork to mash about half of the avocado to a creamy texture. Drizzle in the olive oil and use a spoon to stir gently until there’s no more visible oil.
For the tuna
- Heat the avocado oil in a large heavy skillet over high heat. Pat the tuna dry with a towel and evenly season both sides with salt and pepper. Before oil starts to smoke, add the tuna and cook for 15 seconds on each side, just until they turn white. Transfer to a cutting board and let them rest shortly.
- In a small bowl, combine the minced chipotle, ginger, cilantro and olive oil and toss all to combine. Cut the tuna into 1-inch cubes and transfer to the bowl with dressing. Toss the tuna well and let marinate briefly.
Make the dish
- Spread avocado on a platter and top with tuna and marinade. Sprinkle with hazelnuts and cilantro and serve with chips.