Bigeye Tuna 160g-180g Steaks 1kg/Frozen
Fijian MSC Long Line Caught Bigeye Tuna Steaks sliced into 180g - 200g Steaks then blast frozen to maintain Sashimi quality.
(Cold Smoked with an Odourless, flavourless smoke to retain the beautiful red colour yellowfin Tuna is known for).
Bigeye Tuna is a favourite fish of many chefs with its fantastic flavour, texture, and lots of flesh with no bone. It is considered a premium flesh for sashimi. Bigeye Tuna forms the main feature for any dish. It also cooks brilliantly and is easy to prepare.
Tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.
Preparation: Bigeye is perfect for Sashimi, Sushi or carpaccio dishes. If you have to cook it, searing it in a hot pan works well, but be very careful not to over cook it. The high fat content is ideal for grilling, roasting and pan searing.
Availability: All year round.
Shelf life: 24 months from pack date
Eat tuna for your health: Tuna is an excellent source of Omega 3 (approx 0.5g per 100g) which helps in lowering blood cholesterol and maintaining a healthy circulatory system. Tuna is also a good source of vitamin B3 used for the nervous and digestive systems, the skin and the manufacture of hormones.
Suggested wines: Tuna flavours are definite, and well accompanied by medium to full-flavoured white styles and some reds.
A herbaceous semillon or vegetative sauvignon blanc will be pleasant with sashimi or grilled tuna.
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