Tips for Preparing and Cooking Bluefin Tuna at Home
Bluefin tuna is one of the most prized fish in the ocean — not only for its incredible size and strength but also for its exceptional culinary value. Whether you've reeled in a trophy tuna with Striker Sea Charters out of Tauranga or Waihau Bay, or sourced a high-grade cut from a trusted supplier, knowing how to handle, store, and cook bluefin properly is essential to preserving its world-class quality.
Here’s your guide to preparing and enjoying bluefin tuna at home.
Catching Your Own Bluefin with Striker Sea Charters
For keen anglers, few experiences compare to battling a southern bluefin tuna off the East Coast of New Zealand. Striker Sea Charters offers specialised bluefin fishing trips during peak season, running charters from both Tauranga and Waihau Bay. These expeditions are timed around the annual tuna run, when powerful schools of bluefin push close to shore.
The team at Striker provides expert gear, local knowledge, and all the support you need to land your catch. And once the fight is over — the real culinary journey begins.
Handling and Storing Bluefin Tuna
To maintain top eating quality, what happens immediately after the catch is crucial:
1. Bleeding the Fish
Once landed, bluefin should be bled promptly to reduce residual blood in the flesh. This enhances flavour and shelf life.
2. Icing Immediately
After bleeding, the tuna should be packed in crushed ice or a saltwater ice slurry. The goal is to bring down the core temperature quickly — ideally below 4°C — to preserve the integrity of the meat.
3. Filleting and Portioning
Once home, fillet the fish carefully and separate it into meal-sized portions. Remove any dark bloodline sections unless you plan to use them in specific recipes. Wrap the fillets tightly in cling film or vacuum-seal to avoid freezer burn if not consuming immediately.
4. Storage
Fresh: Store in the coldest part of your fridge and consume within 2–3 days.
Frozen: Use a deep freezer and ideally consume within 2–3 months for optimal texture and taste.
Recipe Ideas for Bluefin Tuna
Bluefin tuna’s rich, buttery flavour and firm texture lend it beautifully to both raw and lightly cooked preparations. Here are four delicious ways to prepare it at home:
1. Sashimi-Style Bluefin
Cut: Use the belly (toro) or loin (akami) for best results.
Prep: Slice against the grain into clean, even rectangles.
Serve with: Soy sauce, wasabi, pickled ginger, and a chilled sake or dry white wine.
Tip: Chill your knife blade before slicing for cleaner cuts.
2. Tuna Tataki
How to make it:
Lightly sear the tuna for 10–15 seconds per side in a hot pan or blowtorch, leaving the centre raw. Chill quickly.
Slice and serve with: Ponzu sauce, finely grated daikon, spring onion, and toasted sesame seeds.
3. Seared Bluefin Tuna Steaks
Cut: Thick portions from the loin
Seasoning: Sea salt, cracked pepper, sesame oil, or Cajun rub
Cook: High heat, 1–2 minutes per side — aim for rare to medium-rare
Serve with: Wasabi mashed potatoes or a crisp salad
Tip: Overcooking will dry out the fish — keep the centre pink for best results.
4. Bluefin Poke Bowl
Dice: Fresh tuna into 1cm cubes
Marinate with: Soy sauce, sesame oil, spring onion, chilli flakes, garlic, and a touch of mirin
Serve over: Sushi rice with avocado, cucumber, seaweed salad, edamame, and a drizzle of spicy mayo or sriracha aioli
Make the Most of Your Catch
Whether you're celebrating a successful charter trip with Striker Sea Charters or preparing a store-bought fillet, bluefin tuna deserves respect both on the rod and in the kitchen. With careful handling and a few simple techniques, you can turn your catch into a restaurant-quality meal at home.
For those keen to experience the thrill of bluefin fishing firsthand, book a spot on a Striker Sea Charters adventure departing from Tauranga or Waihau Bay — and start planning your next culinary masterpiece.
