I enjoyed a healthy seafood lunch at the Adelaide Convention Centre on Friday. It was held to showcase the venue to visiting organisers of the World Aquaculture Symposium in 2014.

I have no idea what I ate for the entree, apart from prawns, which I recognised.

The main course was sublimely delicious, featuring southern bluefin tuna steak from Port Lincoln. I had never eaten a tuna steak before, but now I’m looking for more.

We had a Japanese “executive” chef, who obviously knew what he was doing, for if it was me cooking I wouldn’t have had a clue how long to grill the fish. It seemed pretty rare inside and looked something like this (pictured).

Tuna is said to be an excellent source of protein, omega-3 fatty acids, protein, potassium, selenium, and vitamin B12. It’s also a good source of niacin and phosphorus.

Tuna supposedly reduces the risk of stroke and helps prevent heart disease, high blood pressure and Alzheimer’s disease. And it tastes good.