Fresh tuna is usually sold as steaks. Sashimi tuna is usually retailed in a separate section, trimmed and ready to use. Look for lustrous flesh that has a good pink to deep red colour, is firm, moist and has a pleasant, fresh sea smell.
Tuna is also available in cans and vacuum packed, in spring water or olive oil and with added flavours. Select those without the additives , preferably in spring water.
Wrap fillets in plastic wrap or place in a covered container. Refrigerate for up to 3 days.
Tips & Tricks:
Remove the skin and any dark muscle. Tuna can dry out quickly when cooked so it is best served rare in the middle.
Marinate tuna in olive oil and herbs and baste continually while cooking to prevent it drying out. Tuna is quite flavoursome and can handle strong flavours like garlic, ginger, chilli and soy sauce.