FROZEN Tuna 2 Steaks (2x200g)

Please note that, because fish and shellfish naturally vary in size, we will always adhere to the pack weights given. At times, for example, one large whole fish will be enough to make up the weight, at other times it may be two or more smaller fish; so, although the number of fish supplied may change between orders, the weight received will always remain the same. Please be aware that a description of a fish as ‘boned’ means that, although the fishmongers will have removed the bones to the best of their ability, we cannot guarantee that any piece of fish will be entirely bone-free.

Our fishing vessels work out of Exmouth, Brixham and Newlyn, and operate in accordance with the Seafood Responsible Fishing Scheme. They keep us well topped up most days with a selection of fresh fish and shellfish, and a catch can often be on its way to the Greendale farm shop within hours of leaving the sea. If we can’t catch it ourselves, we source only from trusted suppliers with standards as high as our own. The fish available may vary, depending on the season, but a delicious variety is always to be found on our fish counter. From whole fish to fillets, live lobsters to shrimp, our wide selection is sold in a choice of portion sizes and prepared for your convenience by our skilled fishmongers.

Supplied skinless and boneless, our tuna steaks are pan-ready; if you’re new to cooking them, tuna steaks can be treated in much the same way as your favourite beef steak; simple pan-frying - with a minute or two in a hot oven to finish – will give great results every time.

Preheat the oven to 200°C (Gas Mark 6), then place a heavy-based frying pan over a medium heat. Drizzle a little oil over each of the steaks, sprinkle them with sea salt, then rub the oil and salt into the meat. When the pan is hot, put one of the steaks into it and sear until just browned (about 30-40 seconds, depending on thickness), then turn the steak over and sear the other side. Take the steak out of the pan and place it in a roasting tin, then add the other steak to the hot pan and repeat, searing lightly on both sides and then lifting it on to the roasting tray. Next, put the tray into the hot oven for 3-4 minutes, then remove the steaks and keep them warm, allowing them to rest for a couple of minutes before serving.