Tuna Steaks
£0.00Price
PURCHASE THROUGH REP ONLY
There's a reason why tuna is so highly prized by the most elite restaurants around the world. The belly is sought after for its rich and fatty flesh, while the loins, which we're using today have a silky texture and a savoury, clean flavour that isn't at all “fishy”.
8 pieces per order
Tuna dries out quite quickly and turns crumbly, so it should be cooked very briefly over a high heat in a frying pan, on a griddle or over a barbecue; or cooked under oil (confit), sous vide or simmered in a sauce.
The actual food product may vary slightly from the image provided!