Tuna Stock

Tuna stock is prepared by simmering chunks of canned or fresh tuna in water, wine, beer, or meat broth. This fish has a semi-meaty taste and the stock prepared from it is commonly used in seafood dishes to add body and flavor to soups, risottos and sauces.

How to Make Tuna Stock?

Tuna Stock Ingredients Used- Tuna stock is prepared by cooking whole tuna chunks, shredded tuna tinned flakes, roasted or pan-fried tuna in a broth. Other ingredients like kimchi, hot peppers, garlic, ginger, sesame oil, apples, tomato paste, red peppers, and potatoes are added to the stock according to taste. The exact ingredients of the stock will vary according to region and culture.

Tuna Stock Preparation Overview- Tuna cooks quickly and it usually requires only 10-15 minutes of cooking time. The fish may be sautéed in butter, roasted, pan-fried, etc and then dunked into a meat, vegetable or seafood broth. Usually, the fish is added to the stock last to prevent it from breaking down and flaking completely.

Popular Uses of Tuna Stock

• In Korea, a thin broth is prepared from boy choy, celery, green onions, soy sauce, and onion powder. The tuna chunks are sautéed in butter and added to the stock last. The stock is simmered for 10 minutes and served as a thin soup. Noodles may be added to the stock.
• Encebollado de pescado or fresh tuna soupy stock with pickled onions is a very famous Ecuadorian soup prepared from tuna stock. Diced onions, tomatoes, water, cilantro and salt are simmered together to create a thick base and fresh tuna is added last. Yucas are added to the tuna stock along with diced potatoes and the stock is served as a thick soup.
• Marmitako is a Basque soup that uses tuna stock as a base. A range of ingredients like sweet red peppers, olive oil, onions, garlic, ginger, parsley, paprika, brandy, potatoes and tomatoes are simmered together to make a vegetable stock. Tuna is added last and simmered to make a thick soup. Carrots, leeks, and pepper is added to the soup.
• A Maldivian tuna stock called Garudhiya is prepared by simmering tuna fish with curry leaves, rampa leaves, salt and water.

Tuna Stock Trivia

Canned tuna is usually preserved in its cooking liquid and this may also be used as tuna stock. However, it is recommended that the individual sodium, preservative and calorie content of canned tuna stock be checked before consumption.