I’ve been building my relationship with tuna for almost 30 years now. At one end of the spectrum it’s an ingredient sold at auction for extortionate prices, each part of the “tiger of the sea” renowned for its variance in fat content, taste and texture. The chefs who manoeuvre these magnificent beasts into delicate morsels train for years to learn the craft and carry an arsenal of specialised hooks, blades, and tools each with their unique purpose. Yet tuna is also found in the least glamorous of places, reunited with its briny salt water home as cooked flakes in a stack of 5 tins somewhere in aisle 8 between the baked beans and the sweetcorn…

READ TIME: 10 MIN 44 SEC