Sustainable tuna recipes for a guilt-free supper

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Ever really feel like a fish out of water in relation to selecting tuna? You’re not alone. According to the Marine Stewardship Council (MSC), navigating the seas of sustainable seafood can depart 32 per cent of British shoppers feeling adrift. But concern not, landlubbers, for we’ve obtained the catch of the day: tantalising tuna recipes that’ll have you ever hooked from the primary chunk.

In the midst of murky waters, the MSC shines a beacon of readability with its newest UK Tuna Shopper Report, revealing the dilemma confronted by many: loads of urge for food for tuna however a shortage of data on making eco-friendly selections. So let’s reel in some scrumptious options.

Sink your enamel into a tuna sushi bowl, a swift but delicious creation marrying MSC-certified tinned tuna with the class of sushi. Craving a dinner delight? Dive into a tuna fish curry lontong, the place MSC-certified tuna steaks take centre stage.

So, whether or not you’re a seasoned chef or simply testing the waters, these recipes promise not solely a feast for the senses but in addition a sustainable resolution to your seafood cravings.

Tuna fish curry lontong

Recipe by: Ari Galih

Serves: 4

Ingredients:

4 MSC licensed Yellowfin Tuna steaks

For the curry paste:

7 pink onions, finely chopped

3 garlic cloves, peeled

3 pecan nuts

3 pink chillies, seeds eliminated for much less warmth

1 finger/section of contemporary turmeric or 1 tbsp floor turmeric

10g ginger, peeled and coarsely grated

10g galangal

2 tbsps cooking oil

2 bay leaves

2 lemongrass stalks, whites solely

700ml coconut milk

Tamarind water

Salt, to style

Sugar, to style

Method:

1. Use a blender of pestle and mortar, puree all of the curry paste components till they’re actually easy.

2. In a giant large pan, heat the cooking oil and sauté the curry paste, together with the bay leaves and lemongrass till the spices begin releasing their aroma.

3. Slowly pour within the coconut milk and stir to mix.

4. Next add sugar and salt to style and convey the curry to a boil. When the curry is boiling add the tuna steaks so they’re submerged and cooked by way of and the curry sauce thickens.

5. Finally, add the tamarind water and stir till it’s evenly distributed.

6. Serve with a lontong cake or a bowl of rice.

Tuna sushi bowl

Recipe by: James Strawbridge

Ingredients:

For the tuna:

1 or 2 cans of MSC Waitrose Tuna steaks in olive oil

2 spring onions, finely chopped

1 tbsp chopped dill

1 tbsp soy sauce

1 tsp seaweed flakes

For the squash

½ squash, roughly chopped

1 tbsp veg oil

1 tsp shichimi togarashi

To serve:

Sushi rice

Edamame beans

Kimchi

Pickled ginger

Kalettes or chopped kale

Method:

1. Roast your squash prematurely for 35-40 minutes till comfortable and caramelised. Allow to chill.

2. Mix your tuna fish straight out of the can with olive oil, soy sauce, dill, spring onions and seaweed flakes.

3. Cook your washed sushi rice for 12-13 minutes and add in edamame beans and a pinch of seaweed flakes for the final 2 minutes of cooking till the water has absorbed and it has a sticky consistency. Steam your kale over the rice because it cooks to avoid wasting power.

4. Layer up your sushi bowl with rice, steamed greens, kimchi, ginger, roasted squash and eventually the scrumptious, marinaded tuna steak.

For extra info go to www.msc.org/uk