Chef’s Table: Tuna @ Olio

If you know us at all, you know we’re obsessed with seafood – with a particular penchant for sustainable seafood.

This month, for our Chef’s Table we’ve decided to add a little bit of knowledge to your dining experience. Come on a gastronomic journey with Chef Lino as he schools you on all things Tuna.

Over the course of the evening, you’ll learn about sustainability and fishing, the difference between wild catch and farmed fishing, how to fillet a 40 kilo tuna (right in front of you!) and the subtleties in the cooking process that will enhance the flavours of the dish. All tips and tricks for you to take home and show off at a later date!

Whilst basking in this new knowledge, you’ll be treated to a six-course feast of Tuna cooked every which way – think raw, marinated, cured, stewed, torched, chargrilled or smoked – you name it, we’ll prepare and serve it.

By the end of this evening, you’ll be a tuna aficionado