Jodari — tuna — is one of our best sellers, and for good reason: deep red, firm-fleshed, and forgiving enough to work across several cooking styles. Here's how to get the most out of it.

Grilling

Cut into steaks roughly 2-3cm thick, brush with oil, and grill hot and fast — about 2-3 minutes per side for a steak that's seared outside and still pink in the center. Tuna dries out and turns tough if you overcook it, so resist the urge to leave it on longer "to be safe."

Searing

Pat the steak fully dry, season simply (salt, pepper, maybe a crust of sesame seeds or cracked coriander), and sear in a very hot pan with a little oil for 60-90 seconds per side. You're aiming for a browned crust with a rare-to-medium-rare center.

Serving raw (sashimi-style)

Because of its dense, clean flesh, Jodari holds up well raw. If you're planning to serve it as sashimi, freshness is everything: use it the same day it arrives, keep it well chilled until the moment you slice it, and slice thinly against the grain. If you're at all unsure about the fish's freshness or handling, cook it through instead — better safe than sorry with raw seafood.

A note on portioning

Tuna's dense texture means a little goes further than it looks — a modest steak per person is usually plenty, especially served alongside rice or a salad.

Order Jodari (Tuna Fish) for your next meal.