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Can We Still Eat Tuna?

In terms of sustainability and fishing methods, the popular edible fish is increasingly being criticized. The MSC has now released a report on global tuna fisheries. We present the results to you.

Whether as a delicious salad topping, sophisticated sushi filling, or crispy fried: tuna is not only versatile in preparation but also unique in taste. So it is not surprising that tuna now ranks fourth among the most popular food fish in Germany, with a market share of 15 percent.

Fish consumption has also increased globally, with global tuna catches having increased twelvefold since 1959. In terms of sustainability, new questions are now coming to the fore with the increased consumption of the protein-rich edible fish: What is the status of global tuna stocks? How sustainable is the tuna supply? Should we give up tuna for the sake of the environment?

That’s the situation with tuna stocks

Tuna is now increasingly associated not only with delicious recipes but also with the issue of overfishing, as a recent opinion poll by INSA Consulere shows. However, it is important to differentiate between the individual tuna species when it comes to overfishing.

There are a total of seven major tuna species, each of which is divided into several stocks – the conditions vary depending on the species and stock. While all stocks of skipjack tuna are considered healthy and not overfished, the situation for yellowfin tuna is different. This species of tuna is considered overexploited in the Indian Ocean stocks.

Whether it’s fresh, frozen, or canned, as tuna consumption increases, so does the pressure on tuna stocks and their habitat. Overall, out of 23 tuna stocks worldwide, 15 are currently in good condition and 3 are considered overfished. But this situation is fragile because there are still no clear rules on fishing. Therefore, pay attention to the type of tuna and the respective origin when you buy it.

Tuna supply and sustainability

When it comes to sustainability, the German retail sector in particular has a lot of catching up to do. A market analysis commissioned by the MSC found that 90 percent of the tuna sold in Germany comes from non-controlled and traceable fisheries. Thus, no statements can be made about the catches of these fisheries, possible bycatch, or appropriate stock size.

Stefanie Kirstie, head of the MSC Germany/Austria/Switzerland, therefore calls for independent labeling of the origin, fishing methods, and sustainability of the tuna sold in retail. Because “sustainability needs transparency, traceability, and independent controls!” says Kirstie.

71 percent of the tuna consumed in Germany comes from a can. Especially with particularly cheap canned tuna, the sustainability deficit is enormous. As a result, the MSC calls in its tuna report to exclude special offers and rock-bottom prices for tuna products.

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Food

Tuna Pasta in White Wine Cheese Sauce

Tuna Noodles with Capers in White Wine Cheese Sauce is a quick and tasty casserole. The subtle taste of white wine makes it an unusual and unusual casserole. Although it’s a fairly simple recipe, tuna pasta in white wine and cheese sauce is also great for surprising and pampering guests.

Ingredients for 4 to 5 people

– a pack of pasta (preferably spaghetti)
– 2 cups of sour cream
– 2 packs of melted cheese (cream or herb melted cheese, depending on taste)
– 300 ml of white wine
– 1/4 liter of broth
– a large onion
– 4-5 cans of tuna (preferably in sunflower oil)
– capers

Preparation

  1. Boil the noodles.
  2. In the meantime, you can finely chop the onion.
  3. Then the onion pieces are steamed in a slightly larger pot.
  4. For steaming, the sunflower oil can be taken from a can of tuna.
  5. The onions are already taking on the tuna taste.
  6. Once the onions are translucent, you can add 300ml white wine and 1/4 liter of stock.
  7. In addition, two cups of sour cream and two packs of processed cheese are placed in the pot.
  8. Let the contents of the pot simmer for a few minutes until the melted cheese and sour cream have turned into a creamy sauce.
  9. Depending on the consistency of the sauce, you can bind the sauce with a sauce binder or starch.
  10. Then you can put the capers and tuna in the pot.
  11. The easiest way is to cut the tuna into small pieces beforehand so that the whole sauce contains it.
  12. After the noodles are cooked, they are placed in a large casserole dish.
  13. On top comes the sauce with tuna and capers.
  14. Try mixing the pasta with the sauce so the tuna is evenly distributed and not just on top of the casserole dish.
  15. Then put the casserole dish in the preheated oven for about 25 minutes.
  16. The oven should be set to around 175 C°.
  17. During the baking time, the pasta absorbs the sauce and its taste.
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Food

Tuna Tortilla with Gouda

Tapas are becoming increasingly popular in Germany. We already know many of these different dishes and surely everyone is already familiar with the tortilla. But here, too, there are several variants. A very popular one is the tuna tortilla. It is juicy, delicious, and easy to prepare.

Ingredients for 1 medium tortilla (serves 3)

– 5 eggs
– 1 can of tuna in its own juice
– 100g of Gouda cheese
– olive oil

Preparation

We put the eggs in a bowl with a little salt and pepper and whisk them together. Then we add the previously drained tuna and mix it well. After that, we put the previously diced Gouda cheese. We mix this whole mass so that the tuna tortilla stays nice and juicy afterward and has an even taste and consistency. Now we take a medium-sized pan and heat it over medium-high heat. The pan should not get too hot, otherwise, there is a risk that the tortilla will burn too quickly on the outside and the inside will not be cooked through. We now add the mass and stir it briefly in the pan. Then we smooth the surface of the mass, turn the heat down a bit, and put a lid on the pan for about two minutes.

This allows the heat to penetrate through the mass and bind it into one piece. We take the lid off again and carefully loosen the edge with a knife or a spoon. Then we shake the pan a bit so that the mass completely detaches itself from the bottom. If this is the case, with the help of a plate we can turn the tortilla. To do this, we place the plate the other way around on top of the tortilla and turn the entire pan. Now the tortilla should be on the plate, from where it is lowered back into the pan. After about two minutes from this side, the tortilla is ready to serve.

The tuna tortilla tastes best warm and freshly prepared. And now, “Que aproveche”

Useful additional knowledge

To actually use this tortilla as a tappa, I recommend cutting it in a square so that you get many large cubes. For example, you could offer this dish to many people with toothpicks or Spanish banderillas.

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Food

Tuna Dip for Party and Snacks

The tuna dip is simply delicious and a dip with the potential for addiction. The ingredients are inexpensive and can be found in almost every pantry. The dip can also be easily modified and served on crackers or with vegetable sticks. It can also be made from a light salad mayonnaise so it’s not as greasy.

If you want to expand your party buffet with delicious dips, you have made a good choice with this tuna dip. It is deliciously spicy and can be served with vegetable sticks, bread, and crackers. Once your guests try this delicious dip, they won’t stop tasting it. It’s an addictive dip, even if it’s not exactly for the slim figure. But this can quickly be forgotten with this dip.

Ingredients for tuna dip for party and snacks

– 1 can of tuna in water
– 4 to 5 tablespoons of salad mayonnaise
– 6 to 7 gherkins
– 1 red and 1 yellow pepper
– 1 cup of sour cream
– Salt and pepper

Preparation of tuna dip

Open and drain the tuna, then place in a bowl. Then add the salad mayonnaise and the sour cream. Slice the gherkins. Remove the seeds from the two peppers, wash well and pat dry. Cut the peppers into fine cubes and add to the other ingredients along with the gherkins. Mix everything together well. Stir vigorously. If the mass is not creamy enough, then it is advisable to add a little hot water and a little of the cucumber water from the gherkins. This makes the mass even spicier. But not too much, otherwise the mass could become too liquid. Better to pour some more. Then season the whole mixture with salt and pepper. The whole thing can also be provided with corn kernels if necessary. However, the mass then has to be seasoned again.

Useful additional knowledge tuna dip

If you want to save a little fat, you can also use a light salad mayonnaise, these products are usually no less tasty and often don’t feel so heavy on the stomach.
The tuna dip can also be spread on small round crackers so that it looks very representative on the party buffet. The mass can also be filled into hollowed-out tomato baskets. There are no limits to the presentation of the tuna dip.

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Food

Pizza Snails with Tuna

The pizza snails are easy to prepare and guarantee a real treat. They can be provided with all the ingredients that are available in the home supply. They are a good snack or an interesting addition to the party buffet. However, care should be taken that the ingredients do not spill out of the pizza snails.

You can easily conjure up this recipe when an unexpected visitor is announced, but it is also suitable as a small snack in between or to round off your party buffet. If you don’t like tuna, you can easily vary the pizza snails with other ingredients, depending on your taste and preference. This recipe is also ideal for children and can become a hit at every children’s birthday party.

Ingredients for 4 persons

– a pizza dough from the fresh shelf
– chunky tomatoes
– grated cheese (Gouda or Emmental)
– 1 can of tuna in water
– herbs (basil, oregano, thyme)

Preparation of pizza snails with tuna

  1. Roll out the pizza dough on a baking sheet lined with parchment paper. Then mix the diced tomatoes in a bowl with salt, pepper, and herbs. You can choose the herbs according to your convenience and taste.
  2. Pour the chunky tomato mixture with the herbs onto the pizza dough and spread the spoon over the entire pizza dough so that the dough is evenly covered with the tomato mixture.
  3. Open the tuna can and drain the tuna well. It is advisable to squeeze out the tuna a little with your hand so that it no longer loses too much liquid and soaks the pizza dough.
  4. Then spread the tuna evenly over the batter so that there is tuna in every spot.
  5. Finally, the cheese has to be distributed on the pizza base. After the pizza has been provided with all the ingredients, the pizza snails can now be formed from them. Carefully roll up the pizza dough from the long side. Make sure that not too many ingredients fall out of the dough. After all the dough has been rolled up, evenly wide pieces can be cut off the rolling pin. It should not be pressed too much, otherwise, the ingredients could be squeezed out of the dough.
  6. The pizza snails can then be distributed evenly on the tray and must be placed in the preheated oven at approx. 200 degrees for 12 to 14 minutes.
  7. To make the snails a real feast for the eyes, we recommend a garnish with fresh basil. They are also real treat for colds.
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