Yellowfin Tuna, sashimi-grade quality. Every menu should have fresh Tuna! With its firm, rich red meat, you could almost describe this as the ‘cow of the sea’ and like steak, 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. Tuna has a great flavour which stands on its own or try any Mediterranean flavours, spices, chillies, Oriental flavours – just avoid creamy sauces as it’s an oil-rich fish.

Tuna should be kept below 4OC up until cooking to avoid histamines developing. Yellowfin (Thunnus albacares) – A browner, less rich colour, and very tasty. The most commonly available in the UK.

• A great-tasting and healthy fish for either a snack or meal choice. They are a great source of lean protein and promotes muscle building. They are sold as steaks .