How to cook bluefin tuna

Bluefin tuna is the symbol of the Mediterranean Sea, a noble fish that has become increasingly rare and valuable over the years due to its nutritional characteristics and sustainability. It is a large predatory fish of massive size, which can easily exceed three meters in length and six quintals in weight, and owes its name to the magnificent color of its fins. Tunas live in schools and take advantage of the Mediterranean climate to spawn in the spring, when the waters are warmer and more welcoming.

Why is Mediterranean bluefin tuna special?

Bluefin tuna fillet is so prized because tuna feed daily on fatty bluefish such as anchovies, sardines, mackerel and sea bream, and occasionally on crustaceans and cuttlefish. This feeding is the reason for the exceptional fat infiltration in tuna meat and the deep flavor that is so highly valued. In addition, body fat is essential for the tuna to cope with energy expenditure during migration from the Atlantic Ocean to the Mediterranean Sea, a time when it swims for a long time to reach more favorable climates at full speed.

Our partner Fuentes specializes in the farming and fishing of bluefin tuna, which is wild caught. Tuna fishing in the open sea is done by a barge that drags a large net around the school to catch the fish without stress. Thus, the fish are moved slowly and carefully to the company-owned resident nets where the actual farming phase begins. On farms between Spain, Malta, Tunisia, Morocco and Portugal, the tuna are fed naturally and caught only at the direct request of customers. Sustainability is the key to success for ethical farming that ensures absolute excellence for the customer.

Japanese recipes with bluefin tuna

Although it is now a widely used fish for Asian and sophisticated recipes, until the 1950s bluefin tuna was mostly destined for the canning industry. The Japanese pioneered the enhancement of bluefin tuna, teaching Westerners amazing cutting techniques and unusual cooking. Japanese cuisine refers to tuna fillet as Akami and to tuna belly as Otoro.

In Japan, they particularly appreciate this prized species of tuna to prepare sushi, sashimi, tuna tartare, carpaccio and fillets in different cooking ways enhancing the flavors and playing with textures. Today, Atlantic bluefin tuna is a true gourmet excellence and an excellent ingredient for a balanced and healthy Mediterranean diet. We therefore propose some recipes with bluefin tuna that best enhance this Rare and Precious Food, to always have some ideas on how to cook fresh tuna:

• Bluefin Tuna Sashimi: Sashimi is one of the typical Japanese recipes. It is thin fish slices and served raw; the difference between sushi and sashimi is the accompaniment with rice, which is not provided for sashimi. Our recipe for bluefin tuna sashimi is quick and easy, ideal for when you are looking for a quick dinner that can be prepared in minutes. The combination with wasabi, which is the classic Japanese radish that is particularly spicy, is a great classic that allows for a delicious contrast of flavors between the sweetness of the bluefin tuna and the pungent aroma of the grated wasabi root. The addition of roasted Piedmont hazelnut is the secret to a very interesting play of textures.
• Bluefin tuna fillet in pistachios crust: to cook bluefin tuna at its best, tuna fillet in pistachios crust is the perfect solution to make a healthy and tasty fish dish that everyone will enjoy. It will be enough to season the tuna steak with extra virgin olive oil, salt and pepper and then pan-fry it a few minutes on each side to get a very tasty crust. After that, you will need to oil the tuna and bread it with some flour or pistachio grain. In this dish, the play of textures between the softness of the tuna, which will still be raw in the center, and the crunchiness of the pistachios will be crucial.
• Bluefin tuna tataki with finger lime caviar: Tataki is an Asian cooking technique, originating from Kochi prefecture in Japan, that is used for both fish and meat recipes. The most popular recipe is tuna tataki; our version paired with lime caviar will give you a true Japanese cooking experience. The very short cooking time in a hot pan seals the outside of the tuna, thus keeping the fish juicy and tender inside. The Japanese word tataki means "shredded" and stands for the ginger used to accompany this dish.
• Bluefin tuna pasta recipe: Although tagliolini pasta is not part of Japanese tradition, this recipe represents the perfect union between Italian culture and Japanese cuisine. Butter tagliolini with tuna tartare is flavored with delicate lemon oil and decorated with dehydrated capers. Tuna tartare is one of the most popular recipes in Asian cuisine, usually seasoned with soy sauce, but perfect when paired with pasta, especially the tagliolini typical of Piedmont. This dish is an explosive mix of flavor, ideal as a recipe for your most special events.