Yellowfin Thunnus lbacor – a browner, less rich colour, and very tasty. The most commonly available species in the UK.

Skipjack Euthynnus Pelamis – rarely sold fresh, this one is the familiar tuna used for canning.

With its firm, rich red meat, this could almost be described as the ‘cow of the sea’ and like steak, it is best seared on the outside, rare in the centre. 

While available year round, Tuna can be harder to source in the summer, when the fish follow the monsoon season around the Pacific.

It can be flash grilled, griddled or pan fried but avoid baking as it will dry out. 

This fish has a great flavour, which stands on its own or with any number of flavours – Oriental, Mediterranean, spices and chillies – just avoid creamy sauces as this is an oily fish. 

Tuna should be kept below 4OC up until cooking to avoid histamines developing.