Mr. Tuna

it’s halibut season in maine! —snap peas, benishoga, basil oil, mint leaves, pineapple dress. halibut season is one of the shortest, most strictly regulated fisheries in the US, so fresh, locally caught halibut is only available for a short time! the rest of the year, we get our halibut from Canadian waters, which makes up about 1/3 of the Gulf of Maine.

we dressed up the tuna tasting! we charred ginger, scallions and garlic, then added shio kombu, our house nikiri soy, a little shallot oil and dressed each cut of the tuna. give it a taste!

JUNE 3 — our final Tuna & Friends guest chef of & comes to Portland! book through the link in our bio.

James London is the chef-owner of Chubby Fish in Charleston, SC, a dock-to-table seafood concept that quickly captured national attention. Under his leadership, Chubby Fish has become one of the country’s most celebrated restaurants-named a Bon Appétit Best New Restaurant, ranking #7 in Food & Wine Magazine’s Best Restaurants in the U.S., included on Eater’s list of the 38 Most Influential Restaurants of the Last 20 Years, recognized on North America’s 50 Best Restaurants list, and featured on the New York Times 50 Best Restaurants in America. James was a 2024 James Beard Award Finalist for Best Chef: Southeast, and in 2025, Chubby Fish received a James Beard nomination for Outstanding Restaurant.

5-9:30pm | reservations on — link in bio

Tuna & Friends is a guest chef pop-up dinner series celebrating sustainable seafood. Running from January to June, we’re bringing in chefs from across North America to create an a la carte menu inspired by New England’s natural bounty, with additional dishes shaped by their own influences and sourcing. Along the way, they’ll take a journey through Portland’s working waterfront, exploring where our seafood originates and how it’s handled, including visits to and other community treasures.

CELEBRATE ✨9 YEARS✨ WITH US THIS TUESDAY MAY 19TH WITH HALF OFF HAND ROLLS ALL DAY LONG.

DINE-IN ONLY
ONLY AT 83 MIDDLE ST.

MAY 27 — our next Tuna & Friends guest chef of steps behind the line at Mr. Tuna for one night only! book through the link in our bio.

Karyn Tomlinson is a 2025 James Beard Award winner for Best Chef: Midwest and chef-owner of Myriel in St. Paul. Her restaurant was named #9 Best Restaurant in America by Food & Wine, where she was also honored as a 2024 Best New Chef. Known for her “grandma cooking nouveau” style that blends Scandinavian and Minnesotan heritage with French training, Karyn made history as the first woman to win the national Cochon 555 whole-animal butchery competition. She’s reimagined fine dining through hyper-local sourcing, personally visiting small farms twice weekly and hand-foraging wild ingredients. Her work has been featured in The Washington Post, Esquire, The Wall Street Journal, and CBS Mornings.

5-9:30pm | reservations on — link in bio

Tuna & Friends is a guest chef pop-up dinner series celebrating sustainable seafood. Running from January to June, we’re bringing in chefs from across North America to create an a la carte menu inspired by New England’s natural bounty, with additional dishes shaped by their own influences and sourcing. Along the way, they’ll take a journey through Portland’s working waterfront, exploring where our seafood originates and how it’s handled, including visits to and other community treasures.

MAY 27 — of will step behind the line at Mr. Tuna for one night only — book through the link in our bio!

The Tuna & Friends series welcomes Karyn Tomlinson, 2025 James Beard Award winner for Best Chef: Midwest and chef-owner of Myriel in St. Paul. Her restaurant was named #9 Best Restaurant in America by Food & Wine, where she was also honored as a 2024 Best New Chef. Known for her “grandma cooking nouveau” style that blends Scandinavian and Minnesotan heritage with French training, Karyn made history as the first woman to win the national Cochon 555 whole-animal butchery competition. She’s reimagined fine dining through hyper-local sourcing, personally visiting small farms twice weekly and hand-foraging wild ingredients. Her work has been featured in The Washington Post, Esquire, The Wall Street Journal, and CBS Mornings.

5-9:30pm | reservations on — link in bio

Tuna & Friends is a guest chef pop-up dinner series celebrating sustainable seafood. Running from January to June, we’re bringing in chefs from across North America to create an a la carte menu inspired by New England’s natural bounty, with additional dishes shaped by their own influences and sourcing. Along the way, they’ll take a journey through Portland’s working waterfront, exploring where our seafood originates and how it’s handled, including visits to and other community treasures.

TOASTIE DROP🍌☕️ banana koji ice cream w/ nilla wafers & caramel !!!!! for the non-mainers — the popularity of Allen’s in Maine started with fishermen who would use it as a pick-me-up by adding it to their morning coffee. we couldn’t resist making it into a caramel.

we mix in koji

named Portland the best US Food City and we couldn’t agree more. We often talk about how grateful we are to live in such a beautiful place, but it’s really the people that make it so special. Proud to be a small part of such a vibrant food city 💗 💗

APRIL 30 — .z.szymanski comes to town!!! 2 years ago, we did a pop-up with Ed at his restaurant and are stoked to have him behind the line at Tuna for one night!

5-9:30pm | reservations on — link in bio

Ed Szymanski is the chef & owner of , , and in New York City. Ed began his culinary training at Pitt Cue in London, while completing his degree at the London School of Economics, before crossing the pond in 2014 to work at the Spotted Pig. He rose through the ranks of the New York City dining scene, becoming Head Chef of the Beatrice Inn in 2017. In 2018, Ed became the Executive Chef at Cherry Point, where he earned a rave two-star New York Times review. Ed and his partner Patricia Howard started Dame as a pop-up in March 2020. Dame, the brick and mortar seafood restaurant, opened in Manhattan’s Greenwich Village in June 2021. Their second restaurant, Lord’s, an English bistro, opened in October 2022. Both restaurants have garnered a devoted local following and national audience for their casual approach to elevated modern English food. In 2023, he was named one of Food & Wine’s Best New Chefs. In 2024, he was nominated for a James Beard Award as Best Chef in New York. Their most recent restaurant Crevette, a European seafood brasserie, opened in February 2025.

Tuna & Friends is a guest chef pop-up dinner series celebrating sustainable seafood. Running from January to June, we’re bringing in chefs from across North America to create an a la carte menu inspired by New England’s natural bounty, with additional dishes shaped by their own influences and sourcing. Along the way, they’ll take a journey through Portland’s working waterfront, exploring where our seafood originates and how it’s handled, including visits to and other community treasures.

gluten-free friends! we know gluten sensitivities and allergies are more common these days, so we’ve taken the time to go through our recipes and swap in gluten-free ingredients whenever we can — without sacrificing flavor or compromising the integrity of the dish. while we have always made our own nikiri soy sauce, last year we started making a gluten-free version and we’re super happy with the result.

naturally, some items cannot be made gluten-free which is why we have GF menus available at our host stand and listed on our website — check em’ out!