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Ever really feel like a fish out of water with regards to selecting tuna? You’re not alone. In keeping with the Marine Stewardship Council (MSC), navigating the seas of sustainable seafood can depart 32 per cent of British shoppers feeling adrift. However worry not, landlubbers, for we’ve acquired the catch of the day: tantalising tuna recipes that’ll have you ever hooked from the primary chunk.
Within 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 information on making eco-friendly selections. So let’s reel in some scrumptious options.
Sink your tooth right 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 right 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 answer to your seafood cravings.
Tuna fish curry lontong
Craving a dinner delight? Dive right into a tuna fish curry longtong
(Ari Galih/MSC)
Recipe by: Ari Galih
Serves: 4
Components:
4 MSC licensed Yellowfin Tuna steaks
For the curry paste:
7 purple onions, finely chopped
3 garlic cloves, peeled
3 pecan nuts
3 purple 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
Technique:
1. Use a blender of pestle and mortar, puree all of the curry paste substances till they’re actually clean.
2. In a big 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. Subsequent 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 via and the curry sauce thickens.
5. Lastly, 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
Sink your tooth right into a tuna sushi bowl, a swift but delicious creation
(James Strawbridge/MSC)
Recipe by: James Strawbridge
Components:
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
Technique:
1. Roast your squash prematurely for 35-40 minutes till smooth and caramelised. Enable to chill.
2. Combine your tuna fish straight out of the can with olive oil, soy sauce, dill, spring onions and seaweed flakes.
3. Prepare dinner 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 save lots of power.
4. Layer up your sushi bowl with rice, steamed greens, kimchi, ginger, roasted squash and at last the scrumptious, marinaded tuna steak.
For extra info go to www.msc.org/uk
