The chances that someone will fish a tuna in the Northsea over here is zero at the moment.
So, tuna comes from other parts of the world. My problem is that I like it a lot!
I was so happy to find prepacked "fresh" tuna in my supermarket this friday. Looked a bit grey-ish, but hey, nice thick steaks, let's try. Price; ...36 euro/kilo. That is much more than the most costly fillet of beef that I can buy over here, but it's cheaper than the tuna that my regular posh fishmonger offers. He gets deliveries 2x per week from the Rungis hypergigantic wholesale market near Paris, merely 300 kilometer from where I live. Only thing, he sells his tuna at... 45 euro/kilo!!! But, it can be eaten raw, is beautiful dark red colored and he slices it to your wishes. Sears beautifully with the middle part still nicely red.
Then there's frozen tuna steaks in discount supermarkets for a fraction of the price, grey-ish also.
I seared the tuna on hot fire for not even a minute on both sides, but never got a coloration and the interior of the fish turned out white with a very pale pink.
My questions; Am I wrong to suspect that this tuna may have been thawed and nicely packed and sold for "fresh"? Or are there more types of tuna that I don't know off?
Here it is, tasted good, but see how it lookes; seared tuna (I dipped it first in sesameseeds)/ salsa of red onion, tomato, cucumber, chili, scallion green, olive oil and vineagar/ sauce; beurre rouge (shallot, red wine, butter, vinegar)
The darker parts on the inside of the slices is from the sauce.