SIMON RHODES, of the Lobster Pot fishmongers in Wood Street Food Hall, puts the spotlight on tuna this week

TUNA is a saltwater finfish that belongs to the tribe Thunnini, a sub-grouping of the mackerel family.

Thunnini comprises 15 species, the sizes of which vary greatly, from bullet tuna which can grow to 50cm and can weigh 1.8 kg (4lb), up to the Atlantic bluefin tuna that can grow to an amazing 4.6m (15ft) in length and can weigh in excess of 684kg (1,508lb). The bluefin averages 2m (6.6ft) and is believed to live for up to 50 years.

Their circulatory and respiratory systems are almost unique among fish, enabling them to maintain a body temperature higher than that of the surrounding water.

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 tuna have been reduced dangerously close to the point of extinction.

Bluefin tuna command an excessively high price, especially in Japan where a record £1.05m (yes, you did read that right!) was paid for a bluefun tuna 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 where prices are a little more affordable (we are offering two tuna steaks for £10).

This delicious fish makes wonderful sashimi and has a deep red colour.

The raw taste has a texture like fillet steak but is a lot more delicate on your palette. Why not ask for a taste when in our shop?

If you fancy having your tuna cooked I suggest that you sear it in a very hot pan but still 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 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 8½ 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.