Tuna

About Our Tuna

Tuna is the fish for people who like meat. The flesh is dark, dense and close-grained, with almost none of the flakiness of a white fish, and it should be cooked the way you would cook a good steak: hard and fast, and stopped well before the centre is done all the way through.

A tuna steak cooked through is a waste of a good tuna. Sear it two minutes a side over the highest heat you have, leave the middle pink and translucent, and slice it across the grain. If you are nervous about that, cook it to medium at most - but do not take it to grey and firm, because that is where tuna turns dry and chalky.

It is exceptionally high in protein and low in fat, which is why it is a fixture in anyone's training diet, and it takes to soy, sesame, ginger, chilli and lime as naturally as to olive oil and lemon. It is also excellent seared, chilled and flaked through a salad. For a similarly firm fish with a milder flavour, see our kingfish.

How to Cook Tuna

• The hottest pan or grill you can manage - 2 minutes a side, no more.
• Leave the centre pink. Well-done tuna is dry tuna.
• Oil the fish, not the pan, and season heavily just before it hits the heat.
• Rest 2 minutes, then slice across the grain in thick strips.
• Soy, sesame, ginger and lime, or simply olive oil, salt and lemon.

Buying tuna in Nairobi

We cut tuna at Stall 55, ground floor, City Market, Muindi Mbingu Street, in the Nairobi CBD - the same stall Kamundia Butchery has traded from since 1959. Walk in any day - Monday to Saturday 6:30am - 7:00pm, Sunday 9:00am - 5:00pm - and buy it over the counter, or order here and we will deliver it chilled. Orders placed before 4:00pm go out the same day across the CBD, Westlands, Kilimani, Karen and everywhere else we serve.

Buying in quantity? We supply restaurants, hotels, schools and canteens across Nairobi with standing orders and whole-carcass pricing - see wholesale and bulk supply, or call 0707 700511 to talk it through.