← Field Guide
Bluefin Tuna
Thunnus maccoyii
Deep ruby flesh, rich and meaty — sashimi-grade prized worldwide.
Peak summer through autumn
From boat to bench
Southern bluefin tuna are taken on pole-and-line and longline gear off the continental shelf, then sea-ranched in clean Southern Ocean pens off South Australia. Each fish is individually handled, bled and brine-chilled to lock in colour and texture.
Health benefit
One of the richest natural sources of omega-3s, protein and vitamin D.
Easy Recipe
Seared Tuna with Soy, Sesame, Rice & Smashed Cucumber
Serves 2·20 minutes
Ingredients
- 2 thick tuna steaks
- 1 tbsp sesame oil, 2 tbsp soy sauce
- 1 tsp grated ginger, toasted sesame seeds
- 1 cup sushi rice + 1.25 cups water
- 1 tbsp rice vinegar, 1 tsp sugar (for rice)
- 2 Lebanese cucumbers
- 1 tsp rice vinegar, pinch chilli flakes, splash soy
Method
- 01Rinse rice, simmer covered with water 12 minutes, rest 10 minutes, then fold through vinegar and sugar.
- 02Smash cucumbers with the side of a knife, tear into pieces and toss with vinegar, chilli and soy.
- 03Heat a heavy pan until smoking; brush tuna with sesame oil.
- 04Sear 45 seconds each side, keeping the centre rare.
- 05Slice across the grain, drizzle with soy, ginger and sesame, and serve over rice with the cucumber on the side.
