Bluefin Tuna Catching & Cooking - 7 Bluefin Tuna Recipes

We're blessed to have such an amazing bluefin tuna fishery opened up to us in the middle of winter. These fish are fat and full of Omega 3 and goodness, ideal for feasting on over the cold months. We've recently had some awesome days catching Southern Bluefin Tuna, and have shared some of the footage here, along with some recipes. I've got a few recipes here that do this fish, the justice it deserves.

My routine if I catch a bluefin is something like this. The fish will be bled, then gutted straight away at sea. I don't weigh any fish on shore, doing them the justice of icing the gut cavity down straight away.

The first night or two I will largely eat the meat spooned off the frame, and off cuts, once I'd packed down the best fillets in vac pack bags. There's always lots to preserve, give to friends and family, stash in the freezer for many good meals later, but I like to make the most of everything left as well, there is so much goodness just on the frame itself.

TUNA TARTARE -Diced meat from the frame, drizzled with lime, then add chopped gherkin, capers, parsley, mint, and wasabi mayo

CHURSHIMI -Diced meat from the frame, drizzled with a mix of sesame, soy wasabi and lime

GLUTEN FREE TUNA DUMPLINGS These are an absolute winner! Mix 2 cups of organic rice flour, 2 cups of organic tapioca flour, 1 cup of organic chickpea flour, 1/2 cup of buckwheat flour. 2 tsp Xanthum Gum. Add 200gms of warm water and 2 eggs. Knead together as a dough, roll out flat on a bench to 2mm, use a glass to cut out round dumpling shapes. For the mix - bowl of diced tuna offcuts. The sides of the fillet you have made a good tataki square from are perfect. These two dishes go well making side by side. Mix with sesame oil,. spring onion, red onion, soy, olive oil, a nice oily mix is perfect. With wet hands spoon a little mix into the dumpling wrapper and pinch together, Get in coconut oil and drizzle a little wasabi, soy, sesame oil mix over while cooking, then serve with this and a little hit of chilli.

TUNA TATAKI Cut a perfect square of the best fillet (use off cuts for dumplings above). Roll in mix of cajun spice mix or any BBQ spice mix, black and white sesame seeds. Sear on all sides. Cut and serve with wasabi mayo, roast leeks, and sesame, soy, wasabi drizzle.

ROAST BLUEFIN WINGS You simply have to make sure you eat the best part of the tuna - the wings. Best done the first or second night, with such a high fat content, they are best fresh. Roast in large roast pan, over celery and rosemary, topped with roast garlic, tumeric, cumin, olive oil, parsley. Roast in over, weber or over fire, until the meat spoons out of the wings. Serve spoooned gooey goodness over roast spuds or garlic bread. Too good!

BLUEFIN TUNA WELLINGTON Bluefin tuna, cooked is a lot like beef, It takes on a whole new life. This recipe celebrates the similarities, and is so good! Sautee chopped mushrooms, thyme and garlic, mix in wasabi mayo at end. Roll tuna loin in this mushroom paste, held together by wok choy leaves, then roll in flaky pastry and seal both ends, Glaze with egg yolk and bake on 180 for 25 minutes. Slice and serve with a hot sauce of ginger, garlic, chilli, onion, soy and sesame oil. Top with sprouts.