The Fish Union Tuna Wellington

Move over turkey, there's a new festive main event dish in town!
We like to go that extra mile to bring a bit more excitement to the Christmas table, so we have given the festive feast a Fish Union makeover and bring you our delicious Tuna Wellington. A delightful alternative dish for Christmas day or the perfect addition to your Boxing Day spread.
Wow your guests with our Yellowfin tuna coated in a delicious mushroom puree, wrapped in nori seaweed and encrusted in puff pastry. It’s delicious served with buttered vichy carrots, tenderstem broccoli, creamy mashed potato and our shellfish gravy.
You can make this dish yourself and save yourself time by preparing this dish the day before ahead of your guests arriving - just follow our simple 'how-to' guide below.
Or, be the host with the most and make your life even easier by purchasing this chef prepared dish direct from us, just unbox, cook and enjoy - we won't tell if you don't!
Order it here
Course: Main Course


  • 600 grams yellowfin tuna (you can buy this from our fish counter!)
  • 2 sheets nori seaweed
  • 500 grams block of Puff pastry
  • Flour for dusting
  • 2 eggs for egg wash
  • 100 grams fermented honey (good quality local honey will do instead)

For the mushroom puree

  • 150 grams butter
  • 1 kilo chestnut mushrooms (blitzed fine in a food processor)
  • 1 shallot finely chopped
  • 3 cloves garlic (minced)
  • 20 grams rosemary finely chopped
  • 75 grams puy lentils pre cooked


  • For the puree:
  • Melt the butter in a thick bottomed saute pan, add the shallots, garlic and rosemary and cook until soft.
  •  Add the blitzed mushrooms and cook until all the moisture has evaporated.
  • It is important for the finished dish that the puree is as dry as possible. When dry, add in the lentils and cook until well combined, set aside.

For the Tuna Wellington:

  • Season the tuna and fry very quickly (10 seconds on each side should do it) in a hot frying pan on all sides and both ends to sear it.
  • Lay out a thick square of cling film about 30cm square and place the sheets of nori seaweed so they overlap.  Spread thinly with the mushroom and lentil puree and place the tuna at the bottom of the nori.
  • Now it's time to roll with it!  Take hold of the cling film at the back and slowly wrap the nori and puree over the tuna to make a log. The nori should fully enclose the tuna. Seal the ends of the cling film and place in the fridge for 1-2 hours until set.
  • Whisk up the two eggs for the egg wash and set aside.
  • Lightly flour the table top and lay out the puff pastry.  Roll out the pastry to 5mm thickness ensuring that the pastry is much larger than the tuna log.
  • Remove the tuna from the cling film and place in the centre of the pastry, egg wash all sides and slowly fold over to wrap the tuna, trim off any excess pastry and leave to chill for 1 hour.
  • Adding a lattice is optional, but it does make for a show stopping dish!  If you do want to add a lattice, roll out any extra pastry so it is the length of the tuna roll and apply the specialised pastry cutter to create the lattice. Then, egg wash the log and place the lattice over the top.
  • To cook the wellington place in a preheated oven at 180oC for 25 minutes, or until the pastry has turned golden brown. Leave to rest for 8 minutes before carving into slices and enjoy!
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