Tuna many ways

red tuna

red tuna

Got a nice piece of red tuna from fisherman in Rovinj, Croatia, around 4 kg, will enjoy it in many ways.

raw red tuna

Raw - the fusion way (learned from local fisherman) to eat raw tuna is to cut thin, mix with a little lemon juice, soy sauce and olive oil. Indeed tuna and good quality olive oil is a match.

seared red tuna

Seared - a thickish slice of tuna, season with salt, sear at medium heat for a minute or two each side, enough to warm through to the middle for a juicy pink result.

scramble egg with tuna

Scramble egg - season with salt, olive oil and some spring onion, looks and tasted like beef.

red tuna

Confit in oil - majority of the tuna is cooked to preserve for later use. Cut into baton, season with 1% salt, pack into preserving jars with thin slices of carrot and onion, filled to the top with olive oil. 

tuna confit in oil

tuna confit in oil

Cook in bain-marie at 100˚C for 3 hours. I keep these tuna preserves in the freezer to make sure they are at optimum quality.