2 ways with Tuna – Stray Extra Episode 6

Our August broadcast for the Stray Extra Food & Drink show focused on Tuna, the supply, cookability and great taste.

Here at Ramus we source our tuna from Sri Lanka or the Maldives where they have invested heavily, meaning that the fish is processed quickly. They can be caught on Friday and be with us on Monday, having been air freighted at a continuously low temperature, ensuring the ultimate freshness when it arrives.

Ramus Tuna Tartare The fish itself is particularly meaty, very red, firm and attractive and great for people who like their meat.  It is a world away from tinned tuna and is such good quality that it can be eaten raw in sushi or sashimi.  

Our delicious recipe for Tuna Tartare, seen here served with crispy toasted ciabatta, is a fabulously easy and delicious way to eat raw tuna.  ‘Cooked’ gently in a mix of red onion, red wine vinegar, chilli, oil, Dijon mustard, gherkin and salt & pepper, it makes the ideal starter.  Make sure the tuna is at room temperature so ensure the best flavour and serve with Melba toasts or bruschettas.  A glass of cold beer or a glass of Wild Rock Sauvignon Blanc works perfectly.

This dish works equally well with raw mackerel or sardines – more challenging but equally delicious!

Our second recipe is the classic Tuna Niçoise – a seared piece of tuna with a salad of anchovies, lettuce, tomatoes, olives, boiled egg, green beans and a delightful dressing.  We often fry our fish in rapeseed oil which is very healthy, burns at a higher temperature and is also local – we use Oil of Aldborough.Ramus tuna nicoise resized

Once seared the tuna needs to resemble a sandwich – caramelised on the outside but still raw and pink in the middle in order to enjoy the softness of the fish and the appealing colour.  This dish is a classic summer dish which is fast, light, easy to do and really tasty, with the saltiness of the anchovies combining well with the sharpness of the dressing and the softness of the fish.
A glass of Wild Rock Sauvignon Blanc would work well as would a Chenin Blanc or indeed a Pinot Noir.  Be brave with tuna and enjoy the variety and versatility of this delicious fish.


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