Want to try out some of the best Tuna in the world? Check out our list of best Tuna Bars.
Tuna Bar – Tsukiji Tama Sushi (Tokyo, Japan)
Tsukiji Tama Sushi (Tokyo, Japan)
Tsukiji Tama Sushi is located in the famous Tsukiji fish market in Tokyo, Japan. This Tuna bar specializes in fresh and delicious Tuna sushi dishes, as well as a variety of other seafood dishes. The chefs at Tsukiji Tama Sushi are highly skilled in preparing and presenting Tuna sushi, using only the freshest and highest quality ingredients. Customers can enjoy their sushi at the bar or in the small dining area located inside the market.
Sushi Dai (Tokyo, Japan)
Sushi Dai (Tokyo, Japan)
Sushi Dai is another popular Tuna bar located in the Tsukiji fish market in Tokyo, Japan. Known for its long queues and premium quality Tuna sushi, Sushi Dai is a must-visit destination for sushi lovers. The chefs at Sushi Dai are highly skilled in selecting and preparing the best quality Tuna for their dishes, and customers can choose from a variety of Tuna sushi, sashimi, and other seafood dishes.
Amaike Tuna (Nagoya, Japan) Amaike Tuna is a renowned Tuna bar located in Nagoya, Japan. This Tuna bar specializes in maguro (bluefin tuna) and serves a wide range of Tuna dishes, including sushi, sashimi, and other cooked dishes. The Tuna used at Amaike Tuna is sourced directly from the Nagoya fish market, ensuring the highest quality and freshness.
Outdoor Tuna Bar – Tuna Blanca (Cabo San Lucas, Mexico)
Tuna Blanca (Cabo San Lucas, Mexico)
Tuna Blanca is a Tuna bar located in Cabo San Lucas, Mexico. This Tuna bar is famous for its fresh and flavorful Tuna dishes, including seared Tuna steaks, Tuna tartare, and Tuna sashimi. Customers can enjoy their Tuna dishes with stunning views of the ocean from the outdoor seating area.
Tuna Bar New York – Tomoe Sushi
Tomoe Sushi (New York City, USA)
Tomoe Sushi is a popular Tuna bar located in New York City, USA. This Tuna bar serves high-quality Tuna sushi and sashimi, as well as a variety of other seafood dishes. The chefs at Tomoe Sushi are highly skilled in selecting and preparing the best quality Tuna for their dishes, and customers can enjoy their sushi at the bar or in the small dining area.
Tuna Bar San Diego – Dockside Market
Tuna Harbor Dockside Market (San Diego, USA)
Tuna Harbor Dockside Market is a Tuna bar located in San Diego, USA. This unique Tuna bar offers customers the opportunity to see the Tuna catch being unloaded and processed before being served as sushi and sashimi. The Tuna used at Tuna Harbor Dockside Market is sourced directly from local fishermen, ensuring the highest quality and freshness. Customers can enjoy their Tuna dishes at the outdoor seating area while taking in views of the harbor.
Quick easy and tasty little snacks. Tuna Bars are a great way to cook your tuna. You can eat them hot or cold and with or without salad and vegetables.
Feel free to add additional ingredients to give extra flavour or cuisine to your tuna bars. Soy sauce for a Asian flavour, lime and salt for a Mexican flavor, tomatos or capers for a Mediterranean flavour, mayonnaise or wasabi for a Japanese twist.
Ingredients for Tuna Bars
Tuna 1lb or 500g: Diced or minced raw tuna.
Panko breadcrumbs 1 cup: These will help bind and also provide texture.
Eggs 3: the egg also acts as a binding agent.
1 cup of tasty cheese.
1 small onion: finely chopped.
1 cup of milk.
Chefs choice 1 tablespoons of finely chopped green herbs; Examples include; oregano, parsley, spring onions.
Serves 4 – Approximately 16 tuna fish bars Preparation Time 10 mins Cooking Time 15 mins
Cooking Tuna Bars Instructions
Tip – Prepare your ingredients and work area first, because this can get a little messy. Have a dish or tin ready for the tuna bar mixture.
Preheat oven to 180°C or 350° Fahrenheit
Combine eggs, milk and breadcrumbs in a large bowl.
Add and mix through tuna, onion and herbs.
Pour mixture into a greased slice tin or square casserole dish.
Bake in oven for 40 minutes, let stand 10 minutes.
Cut into squares, serve hot or cold.
Tip – Can be refrigerated for up to 24 hours later.
Panko Breadcrumbs for Cooking Tuna Bars
These are Japanese breadcrumbs which are much bigger and lighter than regular breadcrumbs. This means they go extra crispy! You’ll find them in nearly all supermarkets/grocery stores in the Asian section. You can use regular breadcrumbs if you cannot source Panko Breadcrumbs.
Delicious, cheap, protein packed, versatile, quick and easy… it’s hard to turn your head away from this recipe!. Better yet, you can cook them two different ways… pan fried or baked.
Tuna Fish Cakes are so versatile they can be introduced to any meal. Perfect for lunch or dinner and even in between. Ideas include as a main with salads, stuffed into burger buns or pia wraps, smaller tuna cakes as appetizers, the list is endless.
Master our easy tuna fish cake recipe and enjoy them a myriad of ways – Asian (served with Asian salads and soy sauce), Mexican (serve with lime and salt), Mediterranean (served with tomatoes and capers), Japanese my favourite (with a mayonnaise and wasabi sauce).
Our Tuna Fish Cake recipe is a base, you are welcome to add your own herbs, spices, condiments and extras to achieve the flavour you desire. We encourage you to get creative.
Ingredients for Tuna Fish Cakes
Tuna 1lb or 500g: Diced or minced raw tuna.
Panko breadcrumbs 2 cups: These will help bind and also provide texture.
Eggs 2: the egg also acts as a binding agent.
Potato’s 1lb or 500g: Steamed or boiled and then mashed
Chefs choice 5 tablespoons any of the following crushed or finely chopped herbs and spices; Examples include; Garlic, ginger, scallions, oregano, parsley, onion.
Chefs choice 2 tablespoons any of the following liquids; balsamic vinegar, wasabi, lemon, sesame oil, soy sauce
Salt pepper and chili to taste.
Serves 4 – Approximately 16 tuna fish cakes Preparation Time 10 mins Cooking Time10 mins
Instructions for Preparing Tuna Fish Cakes
Tip – Prepare your ingredients and work area first, because this can get a little messy. Dice or mince the Tuna, combined the dry ingredients into a bowl or container. Have the wet ingredients ready. Have a tray ready for the rolled tuna cakes.
Add to a mixing bowl the tuna, breadcrumbs and potato. Mix and combine well with a wooden spoon or similar tool. Clean hands ok too.
To the bowl, add all other ingredients and continue to mix and combine well.
Once all ingredients have been mixed into the bowl, it’s time to roll a handful of the mixture into a tight ball and then flatten slightly to form a pattie. Place the fish cake pattie on a prepared tray or plate. The following mixture should produce approximately 16 tuna fish cakes.
Tip – the now prepared tuna cakes can be cooked now or placed into the fridge for cooking up to 24 hours later.
Instructions for Cooking Tuna Fish Cakes
Pan Fry: Heat 1-2 tablespoons oil in a large frying pan over medium heat. Add tuna cakes and fry for 4-5 minutes on each side, or until golden brown and crispy on the outside.
To Bake: preheat oven to 400 °F or 200 °C. Add tuna cakes on a prepared oven safe tray. Baked for approximately 15 minutes until golden brown.
Panko Breadcrumbs for Tuna Fish Cakes
These are Japanese breadcrumbs which are much bigger and lighter than regular breadcrumbs. This means they go extra crispy! You’ll find them in nearly all supermarkets/grocery stores in the Asian section. You can use regular breadcrumbs if you cannot source Panko Breadcrumbs.
Cleaning a fish seems like a daunting task if you’ve never done it before. But it is a essential skill to learn for when you start catching tuna. Being able to clean the fish properly will ensure you don’t waste any of the tasty meat. We will guide you through both the gutting and filleting methods.
Sharp Knife for Cleaning Tuna
The most important tool needed to clean tuna is a good sharp knife. Having a sharp knife will ensure you can cut the tough skin and bones of the fish.
How to Fillet Fresh Tuna
Filleting a fish is the easiest way to prepare and store it. The method we will introduce is known as quartering. Picture below.
Step 1 – Prepare an area for filleting the Tuna.
Start with a hard clean surface. A cutting board is perfect, but the ground or boat floor may have to suffice. You are welcome to put down paper to help keep the fish cleaner.
Lay the fish horizontally on the cutting board with the belly facing you. Make sure there is enough room to easily move your arms and knife around the fish. Also ensure you can flip the fish over with ease.
Step 2 – Cut the head and belly of the Tuna
Put your knife under the pectoral fin and cut on a downward 45 degree angle towards the head. Stop cutting once you hit the spine.
Insert your knife into the belly. you want the tip of the knife go as far into the fish as its pectoral fin.
Keep your knife parallel to the cutting board, cut along from the head to the tail maintaining the depth of the pectoral fin.
You are aiming to separate the meaty sides from the bony ribs of the fish.
Be careful of your non cutting hand, aways make sure its safe from the knife’s edge.
Step 3 – Cut the top of the Tuna
Flip the fish over so that the top is now facing you and the belly is facing away.
Inset the knife into the top behind the head. you want the tip of the knife to go as far into the fish as the pectoral fin. you will feel the resistance ease as you find the spot you cut in the previous step.
Keep your knife parallel to the cutting board, cut along from the head to the tail maintaining the depth of the pectoral fin. You are aiming to separate the meaty sides from the spine of the fish.
A sharp knife will ensure clean cuts, avoid sawing motions.
Step 4 – Cut the tail of the Tuna
As far down on the tail as practically possible, take your knife and cut in a downwards motion. Stop when you hit bone.
Flip the fish over and repeat the tail cut on the other side.
Step 5 – Quartering the fillets
Using either the dorsal fin or lateral line of the tuna as a guide, insert the knife into the tuna can cut from head to tail . Essentially separating the tuna’s meaty side in half.
Flip over the tuna and repeat the process.
Step 6 – Removing the meat from the tuna body
You will now have your tuna fillets cut into roughly four even pourtions (2 on each side). It’s now time to detach them from the carcass.
Carefully use your knife to slice around each quadrant of meat, separating the meat from all the bones and rest of the fish’s body.
Do this on both sides until you are left with 4 pieces of tuna flesh and the carcass.
Step 7 – Cleaning the tuna fillets
Its more than likely you will be left with four pieces of meat but there is bones, fat, blood vessels, organ matter on the fillets. It’s time to cut them off.
Using your knife, cut away any opaque, fatty, bony matter from each of the four fillets.
Cut away any bloodlines which are very dark red lines that run along the length of the meat.
Once done with cleaning the tuna, disinfect your workstation with soap and hot water. Wipe it down thoroughly with hot water and/or cloths. If you are using a cutting board, wipe down all the sides and bottom of it too.
Step 8 – How to Skin Tuna Fillets (optional)
Place the fillet skin down on your cutting board, orentiting it tail end towards you, head end away from you.
Holding the tip of the tail end between your thumb and index finger, make a light downward cut into the flesh down to the skin. IMPORTANT – Do not cut the skin.
Whist still holding the tip of the tail with your thumb and index fingers, angle the knife on a 20-30 degree angle away from you.
Wiggle the knife while both pulling the fish towards you and sliding the knife away from you to effectively slicing the skin away from the flesh.
How to Gut fresh Tuna
The aim when ‘gutting a tuna’, is to remove the fishes insides. This is done so that the fish can be stored without spoiling the meat. Some people like to remove the head, some like to leave the head on, its up to you.
Step 1 – Cut the Tuna’s Belly
With a sharp knife, make a incision into the Tuna’s anus. You will need to cut 1-2 inches deep until the top of your knife is in the belly crevice. Slide the knife towards the head stopping where the gills meet.
Step 2 – Remove the guts and organs of the Tuna
Once the opening is created, pull out the unwanted organs from the Tunas belly, it is important to get them all.
Step 3 – Scrape clean the Tuna’s Belly
Use the knife or a wire brush to scrape any blood lines, hard to detach organs and stomach lining away from the fish.
What to do with Tuna Carcass
There are many uses for the tuna carcass. We would encourage a sustainable earth, so try to use any of these methods as opposed to throwing it in the bin.
Cut chunks off the carcass, and use them as fish bait.
Cut chunks of the fish as smaller parts of flesh can be kept for sushi
Use the carcass for shark fishing, sharks will smell it from miles away.
Cut the carcass into smaller parts and give it to your pet.
Leave the carcass in a secluded spot for birds or other animals to eat
DO NOT discard at boat ramps, popular fishing spots or locations.
How to Store Fresh Tuna
If you have just caught fish, it can be put on ice or in cool water slush. You have only 1-2 hours before it will spoil.
After you have cleaned the fish in either method, it’s important not to let the fish touch ice, it will tarnish the flesh. Ensure the fish is in a bag or container and kept cool or frozen until you are ready to cook it.
Use fresh tuna within 2 days, or store it in the freezer for 3 months.
