I prepared this sustainable Tuna Pasta recently using a carefully chosen piece of Yellowfin tuna, something I now purchase only occasionally as an environmentally conscious consumer. Tuna can be prepared quickly, eaten raw or cooked lightly, and I still enjoy it very much. In this post I share both the recipe and some thoughts about tuna and sustainability.
In Sicily, combinations of tuna, olives, parsley and tomato are very common, especially in coastal cooking where fresh fish is treated respectfully and simply with common kitchen ingredients.
Tuna and Sicilian Coastal Culture
As someone with family in Sicily and who has visited the region many times, I am very aware of the historical and cultural significance of tuna fishing and consumption in Sicilian life.
In Sicily, Bluefin tuna has long been central to coastal culture and cuisine, particularly around the historic tonnare (tuna fisheries) of places such as Trapani and Favignana. Sicilians traditionally used every part of the fish, creating dishes that reflected both practicality and a deep maritime heritage.
Tuna fishing was once seasonal, communal and highly ritualised. The annual tuna harvest shaped local economies, food traditions and the rhythms of coastal life for generations.
Changing Attitudes to Tuna
I stopped purchasing Bluefin tuna several years ago. The issue of tuna ranching and sea pens also concerns me. Having lived in South Australia, I became familiar with this industry in Port Lincoln, where young wild tuna are captured and fattened in sea cages before sale.
There is now similar tuna penning in Sicily and other parts of the Mediterranean. These operations are not true full-cycle aquaculture because the fish are still taken from wild populations. Critics point to concerns about pressure on tuna stocks, the large quantities of feed required, pollution from sea cages and the ethics of confining large migratory fish.
This creates a striking contrast with Sicily’s older tuna traditions, which were once seasonal, local and closely connected to coastal communities and fishermen sold tuna in the streets.
Is Yellowfin Tuna More Sustainable?
I buy line-caught Yellowfin tuna rather than Bluefin, although sustainability is far more complex than labels such as “wild caught” or “dolphin safe” might suggest.
In some fisheries, pole-and-line or handline methods are considered more sustainable because they reduce bycatch and avoid some of the damaging practices associated with industrial fishing. However, Yellowfin stocks in several oceans are also under pressure due to growing global demand.
Ultimately, sustainability depends not only on how fish are caught, but also on stock health, quotas, fishery management and the scale of international consumption.
A Different Future for Aquaculture?
Land-based aquaculture can work well for certain species, particularly smaller fish and shellfish that adapt more easily to controlled environments. These systems can reduce pollution, limit escapes into the wild, and allow better control of water quality, disease and feeding practices.
While such systems are unlikely to replace traditional tuna fisheries, they offer a more sustainable direction for some forms of seafood production.
Here is how I cooked one slice of tuna recently to make a pasta sauce. I will not include precise amounts of ingredients because precise measurements are not necessary. The pasta was for 2 people.
Tuna Pasta with Green Olives, Chilli and Herbs
I cooked this simple tuna pasta recently using a fresh slice of tuna and a handful of ingredients I had at home. It is the kind of meal I enjoy making when I want something quick, light and full of Sicilian flavours. The tuna is cooked only briefly so that it remains tender, while the olives, herbs and chilli give the sauce brightness and depth. I added peas for extra nutrition.
Ingredients
For 2 people
- 1 slice fresh tuna
- 2 green chillies
- 2 spring onions
- a small bunch of parsley
- some basil leaves
- 1 cup green olives, stoned
- 1 cup of peas (I used frozen)
- a little tomato passata
- extra virgin olive oil
- salt
- pasta of your choice, I used linguine
Method
Cut the tuna into pieces or thin strips. Do not make the pieces too small because the tuna should still keep some texture once cooked.
Finely slice the spring onions and chillies. Roughly chop the parsley and basil. Slice the olives if they are large.
Heat olive oil in a frying pan and gently cook the spring onions, parsley and chillies until softened and fragrant.
Add the pieces of tuna, sear lightly and remove from the pan.
Add the olives, basil and a little tomato passata. Cook so that the flavours combine without the sauce becoming too heavy.
Add the peas. Continue to cook till the peas have cooked and the sauce looks to be the favoured consistency (not too thick, nor too thin).
Add the tuna and finish off the cooking for a very short time. Fresh tuna should remain moist and tender and is best not overcooked.
Meanwhile cook the pasta until al dente.
Toss the pasta through the sauce, Finish with a drizzle of good extra virgin olive oil.
Notes
- Good quality olives make a significant difference.
- Capers can also be added for a more Sicilian flavour.
TUNNU `A STIMPIRATA; TONNO ALLA STEMPERATA (Tuna with onions, vinegar, capers and green olives)
TONNO AL AGRO DOLCE; Sweet and sour tuna, Sicilian – ALBACORE TUNA
TONNO E PISELLI (Tuna and peas)
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