
Quigley's smoked yellowfin tuna is a highly versatile product. Sliced thinly, this delicious new product is an innovative alternative to smoked salmon.
Our smoked yellowfin may be used in all your favourite smoked fish recipes.
Click here for detailed recipes
Slice thinly and serve as part of your tapas, antipasto or sushi platter.
Create delicious canapés: start with your favourite cracker, spread with Quigley’s Smoked Tuna Dip, top with a thin slice of smoked yellowfin tuna, red onion and lime zest.
As an appetiser use bruschetta and top with sliced smoked tuna, King Island Brie, rocket and blackened tomato relish.
As a main, create a rocket, pear and parmesan salad - stack, topped with slices of Quigley’s Smoked Yellowfin.
or
Toss Quigley’s Smoked Tuna through Niçoise salad.

Enjoy the flavour, texture and versatility of Smoked Yellowfin Tuna. You will add flare to your cooking and entertaining with this delicious new alternative to smoked salmon. Try these recipes and take a look at our website for other helpful serving ideas.
Boil egg for 4 minutes, rinse under cold water to stop cooking. Peel & cut egg into quarters (the yolks should be soft). Toast bread and spread with Confit Garlic, cut into croutons. Place salad leaves on plate. In a bowl, gently mix warm beans, tomato, tuna, potato & egg with Lemon Infused EV Olive Oil. Place mixture onto salad leaves and finish with a sprinkle of sea salt, cracked pepper, a drizzle of Balsamic Essence and the Confit Garlic bread croutons. Serve immediately.
Courtesy of The Other Chef – Fine Food Products (02) 65854246
Brush confit garlic onto sourdough and toast under grill or in a pan on the stove until golden brown. Top with thin slices of tomato, smoked yellowfin. tuna and whole basil leaves. Finish with a drizzle of Lemon Infused EV Olive Oil and a pinch of sea salt & cracked pepper.
Courtesy of The Other Chef – Fine Food Products (02) 65854246.
Fillings
100g smoked yellow fin tuna
1 carrot,8 green beans
Stock - 1tbs fish sauce, 1tsp sugar, 1/4 cup water
Omelette - 3 eggs, 3tbs sugar, 1tsp fish sauce, 1tsp soy sauce
1 avocado
1 small cucumber
5 sheets nori roll
Wash rice then soak in 3 & 1/2 cups water for 20 minutes.
Cook rice over high heat. Once water comes to boil reduce heat and cook for 10-12 minutes, or until tender. Let rice stand for 10 minutes. Mix the vinegar with salt and sugar in saucepan on med heat. Pour vinegar mixture over the rice and paddle. Allow to cool. Make an egg omelette. Blanch beans and sliced carrot in stock. Cut tuna, omelette, cucumber and avocado into strips. Lay/press rice over nori sheet, top with ingredients and, using a bamboo sushi mat, roll up firmly to form sushi rolls. Cut to size required with sharp knife, wet knife often to prevent blade sticking.
Heat olive oil in heavy-based pan. Sauté leeks & garlic for 3-4mins. Add in rice & cook for 2-3mins. Pour in wine & bring to boil. In another saucepan heat stock to a simmer. Slowly add stock to rice about 3-4 tbs at a time, until stock is slowly absorbed after each addition. When rice is tender & creamy stir in Smoked Tuna, season with salt & pepper & stir through sour cream. Cover the pan & leave for 1min. Serve immediately garnished with lemon zest.
Heat vegetable stock in saucepan & add Baby Spinach, cover & cook for 2-3mins until wilted. Remove & puree in blender or food processor. Add in lemon juice, butter & cream. Stir in lemon zest. Cook the pasta in a large pot of boiling water & drain. Pour in spinach sauce & toss in Smoked Tuna and black olives. Serve immediately with cracked black pepper & salt and garnish with shredded lemon rind.
Place pasta and smoked tuna in large bowl. Remove and discard pulp from preserved lemon, cut flesh very into thin strips, add with the cucumber to the pasta. Mix together the oil, garlic and lemon juice and pour over salad. Add herbs, toss everything until combined.
Boil potatoes until cooked, drain and allow to cool. Add smoked tuna dip, chopped parsley, shallots lemon juice and cracked pepper. Mix ingredients together gently to avoid breaking potato skins. Ensure potatoes are evenly coated. Serve immediately or store in fridge until required.
Thinly slice the Smoked Yellowfin Tuna. Cut red onion into thin strips. Zest limes. Spread bagel crispbreads or crackers with smoked tuna dip, approx. 1 tsp per crispbread. Place a thin slice of Smoked Tuna on top of spread crispbread. Then add two or three thin strips of red onion and top with a few strands of lime zest. Arrange on platter.
You will use Quigley's Smoked Yellowfin Tuna in any smoked salmon recipe and achieve stunning results.
High in omega-3 fatty acids, gluten, wheat and dairy free, no artificial colours or preservatives. Smoked with natural wood smoke.
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