Atlantis supply Australian Yellow fin Tuna (Thunnus Albacares) from April to November into the different European Markets. Yellow fin tunas have firm, thick fillets and make succulent meat substitutes. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted some species superb eating qualities raw.

Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger.

Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.