Wild-caught deep in the Pacific and Indian oceans, we choose tuna that has flourished and swum free, making its flavours uniquely deep and intense.

From the delicate notes of our Albacore, to the firm richness of Yellowfin, each species has its own particular profile. That’s what makes real, wild tuna so especially delicious.

Albacore Yellowfin


Responsible fishing is at the heart of everything we do. We know where every fish has come from, who caught it and how.

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Lean and nutritious from a life swimming free, our wild fish are naturally packed with goodness.

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Albacore (Thunnus alalunga) is one of the smaller species of tuna and is often known as ‘white tuna’ because of its prized, pale flesh.


All our tuna is wild-caught in the deep waters of the Pacific and Indian Oceans.


A versatile all-rounder with a subtle, delicate flavour and meaty texture that holds its shape when cooked.


Whether in larger steaks, thick slices or diced, Albacore is a fantastic replacement for chicken and pork. Try it in wraps, stir-fries, curries and more.


A large tuna species, Yellowfin (Thunnus albacares) takes its name from the bright yellow colour of its fin and tail.


All our tuna is wild-caught in the deep waters of the Pacific.


The best-known of the tuna varieties, Yellowfin is delicately flavoured with a firm texture that makes it great for everyday cooking.


Simply pan-fry to add rich, smoky notes, then dress with lemon or lime juice and plenty of black pepper. Yellowfin is also perfect in a Niçoise salad, with leaves, green beans, potatoes, capers, tomatoes and boiled eggs.