Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

MANY people assume that tuna comes in a tin — you’d be surprised how many customers say that when confronted by my sashimi grade tuna.

In fact tuna belongs to Thunnini species which is closely related to the mackerel. Found in warm seas, it is extensively fished commercially, and is popular as a game fish. As a result of over-fishing, stocks of some tuna species such as the southern bluefin have been reduced dangerously close to the point of extinction.

Because of their fondness for swimming in close proximity to dolphins the tuna fishing industry has given itself a poor reputation by also indiscriminately catching dolphins as well. So now the preferred method to catch tuna is by rod and line, which is not only environmentally friendly but sustainable too.

Bluefin tuna command an excessively high price, especially in Japan where a record £1.05m (yes, you did read that right!) was paid for one in 2012. Even the buyer, a sushi chain owner, said that it was a bit high for a fish!

At The Wood Street Foodhall we stock the more common yellowfin tuna which is proving exceptionally popular. It makes wonderful sashimi and has a deep red colour. The raw taste has a texture like a delicate fillet steak. (Why not ask for a taste when in our shop?).

If you fancy having your tuna cooked I suggest you sear it in a very hot pan while maintaining a pinkish colour in the middle. Your tastebuds will happily dance around amongst the cooked and raw texture of the tuna. If you wish to take your tastebuds to heaven and back why not season the tuna further with cracked black pepper and a little chilli before searing? Accompanied by a quality soy sauce you won’t want to come back to earth!

Tuna makes wonderful salad Niçoise which is basically a tuna salad with boiled egg (remember 8 ½ minutes for the perfect egg) French or dwarf beans, anchovies, lettuce leaves, artichokes, tomatoes and cucumber. To make the dressing simply add some crushed garlic and cracked black pepper to some extra virgin olive oil, add a little red wine vinegar, a pinch of sea salt and a little Dijon mustard. Whisk together and remember to taste so you can further add any of the above ingredients.