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Tuna (Thunnus thynnus)

The flesh of fresh tuna is very dense, resembling meat, and may be cooked in similar ways - although it is important that it is not overcooked or it will become dry. It is a delicious raw and an essential part of the Japanese sashimi repertoire. Tuna has become a larder cupboard staple both in Britain and the U.S.A. See 'Bonito'; ' Sashimi'. See our Recipe Section: 'Tonnato Sauce'; 'Tuna'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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