It’s not easy to dish tuna in today’s eco-conscious, sustainable seafood world. But I’m going to tackle it today. Some questions you might have include, Is fresh tuna safe to eat? What about the Gulf of Mexico oil spill? And shouldn’t I worry about the Fukushima Nuclear Power plant radiation leak? Isn’t tuna on the endangered species list?
OK. OK. If you’re asking yourself these questions, then you’re not alone. These are valid questions and concerns.
How would you like a fresh tuna recipe that’s easy-to-prepare, tastes great, won’t cost a fortune and doesn’t harm the environment? If you answered yes, then this pan-seared White Sesame Crusted Tuna recipe with Asian Slaw is for you.
In order to make this simple and easy to digest, first, I’ll reel out some known facts about tuna, and the health benefits of eating tuna. Then I’ll discuss the more controversial aspect of tuna in relationship to conservationism and sustainability. Finally, I’ll wrap up with a suggestion for buying tuna, and then offer a cooking technique for the Tuna with Asian Slaw pictured above.
Ready?
Tuna. One word, two syllables. Simple, right? Except there’s nothing simple about this elusive, sleek, powerful seafood species. In fact, tuna is such a complex species and has so much controversy surrounding it; it’s hard to write about. That being said, the information in this article is for discussion and informational purposes only and is the express opinion of the author.
Tuna. n. Any of several mostly large marine fishes related to the mackerels and caught for food and sport; also: the flesh of a tuna, according to Merriam-Webster’s.
Tuna is found in many oceans around the world. There are seven different species of tuna. They are a migratory species and can be found throughout the Atlantic Ocean, the Mediterranean Sea, and the South Pacific Ocean. Tuna are warm blooded creatures and can adapt to warm and cold waters. Tuna are fast swimmers with speed bursts up to forty miles per hour.
Is it safe to eat tuna?
In short, the answer is yes. Tuna is a popular and favorite food for consumers around the world. The health benefits derived from eating tuna far outweigh the negative aspect of eating tuna. Fresh tuna packs a walloping fifty percent of protein for a seven ounce portion. It’s low in fat and calories and high in Vitamins A, B6, B12 and Omega-3. Whether eaten raw, grilled, canned, prepared in sushi or served on top of a salad, tuna’s meaty, buttery, melt-in-your mouth flavor is nutritious and satisfying.
However, two recent events in our world, the 2010 BP gulf oil spill and the 2011 Fukushima Nuclear disaster in Japan, have given cause for concern over the safely of eating seafood. Fortunately, seafood has been tested repeatedly by FDACS and independent groups to determine that seafood is safe to eat.
If tuna is so good to eat, what’s all the fuss?
Tuna has captured the attention of conservative watchdogs, national fisheries, and boat captains and consumers around the globe. These groups include, but are not limited to, Greenpeace, ICCAT, Marine Stewardship Council, Monterey Bay Aquarium, NOAA, and Seafood Choices Alliance. Since the Deepwater Horizon oil spill in 2010, there’s a new kid on the block, My Gulf Wild. This group strives to keep consumers aware of the effects of the seafood in the Gulf of Mexico, which is also the breeding site of the elusive Bluefin tuna among other species of seafood. Make yourself familiar with these groups, as they offer the leading scientific and educational information available on all seafood species.
Why are these environmental groups so keen on keeping track of tuna? and what does sustainable mean?
There are a few things to note about fishing for tuna that will help you understand the concern to protect tuna and the overfishing of this species. Let’s get started.
Atlantic Bluefin tuna now considered a candidate for the ESA (Endangered Species Act), according to NOAA and the National Marine Fisheries Service, which means there is a preponderance of information to indicate that the Atlantic Bluefin tuna is being overfished. This species is a slow growing fish and is made susceptible to overfishing. Bluefin tuna is also considered the highest valued tuna in the market. It’s prized for its high fat content. Bluefin tuna will not be discussed here for eating purposes, other than to suggest to not eat it, and to illuminate the issue of sustainability.
A sustainable seafood species means procuring fish or seafood from fisheries that are dedicated to managing fish populations and creating a well managed practice. Sustainable also means being aware and responsible of what constitutes a well managed practice. T here are two short words and/or phrases to help you choose a sustainable fish: troll and poll or line-caught. Ask your fish market where your fish was caught and familiarize yourself with the color coding system that large retailers are adopting to make a sustainable seafood choice easy for you, the consumer. Green is good, red is not and yellow is considered acceptable. Remember to look at the labels on canned and jar tuna in the market for the words “dolphin-friendly”. This means fisheries are using safe fishing methods not harming dolphins, turtles and other mammals or fish that can get caught or trapped in the nets used to catch and harvest tuna. This is also called purse seining and is an unacceptable method of catching tuna or any other kind of fish.
Which tuna should I eat? and which should I avoid?
There is plenty of evidence to suggest that Bluefin tuna is being overfished as mentioned earlier in this article, so avoid Atlantic bluefin tuna (Thunnus thynnus).
Albacore tuna, skipjack tuna and yellowfin tuna are good alternatives. These will be labeled as such in the market.
I bought fresh tuna at the market. Now what?
Keep the tuna refrigerated until ready to cook. Tuna doesn’t require much cooking time. Make sure your table is set, salad is made, and all side dishes are ready to go. Don’t forget to uncork the wine or have your desired beverages poured.
Heat a 10-12 inch skillet on medium high heat for four-five minutes.
Rinse the tuna under cold water and pat dry. Season the tuna on all sides with sea salt and cracked black pepper. While the skillet is heating, press raw white sesame seeds (and/or black sesame) into all sides of the tuna. (The sesame will toast when you sear it imparting a nutty, soft flavor to the tuna.) Lightly kiss the pan with a tablespoon of canola oil, working quickly, place the sesame crusted tuna into the hot skillet and sear for one minute. Adjust the heat if sesame seed starts to burn. Turn the tuna on all sides, searing for the same amount of time to create an even distribution of heat and color.
Remove the tuna to a cutting board and let it rest before slicing. Mound the Asian Slaw in the center of a large platter for family style or portion it on individual plates for separate serving.
Slice the tuna into thin slices and arrange on the plates. Drizzle the tuna with EVOO, or for a little more heat, chili-ginger olive oil. Serve immediately. Add sliced ginger and wasabi if desired.
Pair this dish with chilled sake, rice flavored beer or a sweet Riesling wine.
There is more information available about tuna, and now is a good time to refer you these sites, National Oceanic Atmospheric Association, www.nmfs.noaa.gov, and Environmental Protection Agency for future reading.
