Habitat
Found in offshore temperate waters of eastern Tasmania from late January to April when the water is warmer. They are found from shallow coastal waters out to the continental shelf in depths ranging from 10-200 metres.
Fishing information
Less common in Tasmania than other tunas. Caught on a variety of hard and soft bodies lures trolled at varying depths.
Handling
If practising catch and release, keep tuna out of the water for the minimum time possible, cover their eyes and handle with wet hands or cloth. Don’t use a gaff. Larger tuna should be released without removing them from the water. If photographing, hold horizontally not unsupported by the tail.
Cooking
Tuna need to be correctly handled after capture to retain the best eating quality. They should be killed using a brain spike, bled, then cleaned and chilled shortly after capture. Tuna has a high oil content, distinctive flavour and firm, dark flesh which lightens when cooked. Cooking methods: bake, barbecue, foil bake, marinate, sashimi.
Recipe: Foil Baked Tuna:
4 tuna steaks approx 2 cm thick; 1 tbsp butter; 1 small red capsicum, chopped; 3 spring onions, finely chopped; 1 cup wholemeal breadcrumbs; 1 tbsp capers, chopped; 1 cup sour cream; 1 tbsp lemon juice; lemon pepper; salt.
Place each tuna steak on a piece of foil. Melt butter then saute capsicum and spring onions until soft. Add breadcrumbs, capers, cream and juice. Season to taste. Cover each tuna steak with equal amounts of vegetable mixture. Seal foil and place all parcels on a tray. Bake at 200°C for 15 mins.