Tuna Searing Steaks are a quick, high-protein dinner that’s ready in minutes. Tuna is meaty and satisfying, with a firm texture closer to a good steak than to a flaky white fish, so it holds together well in a hot pan or on the braai and takes bold marinades and spices well. The steaks are cut from Bigeye or Yellowfin tuna, depending on the season, and they’re responsibly sourced, vacuum-sealed and flash-frozen to lock in freshness. Each 800g pack holds four 220g steaks.

Marinate them in garlic, lemon and olive oil, or soy, ginger and honey, then sear and serve with roast vegetables, a fresh salad or rice. Leftovers flake easily into pasta, salads or wraps the next day. They’re an easy way to get more fish onto the weeknight menu.

• Firm, meaty tuna steaks: hold their shape in the pan or on the braai
• Bigeye or Yellowfin tuna, depending on season, and responsibly sourced
• Four 220g steaks per 850g pack: one steak per person, no cutting needed
• Vacuum-sealed and flash-frozen for freshness
• Delivered frozen, straight to your door

Cooking Instructions: Defrost overnight in the fridge, still in the vacuum pack. Pat dry and coat in oil or your favourite marinade. These steaks cannot be eaten raw.

Pan: Heat a little oil in a heavy pan over medium-high heat. Cook for 3 to 4 minutes per side until cooked through.

Braai or grill: Cook over medium-hot coals for 3 to 4 minutes per side, basting with marinade as you go.

The tuna is ready when it’s opaque all the way through and firm to the touch. Take it off the heat as soon as it’s done, because tuna dries out quickly if it’s left on longer. A marinade or a spoonful of butter at the end helps keep it juicy. Serve immediately.