$25 for $50 Worth of Seafood Fare and Steak at The Little Tuna in Haddonfield

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Customer Reviews


1,101 Ratings

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.

WS

Wayne S. ·
Reviewed December 17, 2014
The Lobster Bisque and crab cakes were as good as I've ever had.

PG

Pamela G. · 1 reviews
Reviewed August 29, 2012
always pleasant

ST

Susan T. ·
Reviewed July 11, 2012
GREAT JOB!!

What You'll Get


Sharing a meal out strengthens family bonds in a civilized way, unlike invading the neighborhood block party and laying siege to the bounce castle. Subjugate your hunger with today’s Groupon: for $25, you get $50 worth of seafood fare and steak at The Little Tuna in Haddonfield, New Jersey.

The Little Tuna's head chef and owner, Marcus Severs, slices, sears, and sautés cuts of salmon, tuna, and other seafaring vittles, filling the inventive menu with classic steaks and pastas. Top-neck clams ($6) and oysters ($9) spill their inner secrets and stock tips with a quick pry of a fork, and thin slices of rare tuna accessorize with figure-flattering frocks of sesame, wasabi and ginger, or Jamaican jerk ($13 each). Revel in the crisp crunch of the Atlantic salmon’s pistachio-and-basil crust ($21), or tame the stormy ways of wild-caught tuna, pan-seared and bathed in fiery wasabi and splashes of sesame-ginger soy broth ($22). After bites of 8-ounce center cuts of filet mignon ($28), diners can relax in the eatery’s warm hues and soft light, which spills across white tablecloths and facilitates acts of finger-puppet dinner theater.

The Fine Print


Promotional value expires Feb 14, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Dine-in only. Not valid for any special or prix-fixe menus. Not valid on holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About The Little Tuna


Tuna is not a little part of Chef Marcus Severs's menu at The Little Tuna. In fact, he's dedicated an entire section to wild-caught ahi tuna, which he cooks in everything from jerk seasoning to creole mustard sauce. He incorporates equally inventive flavors into other seafood, from scallops with a honey-jalapeño kick to bite-sized crab cakes served in spicy lobster bisque. Of course, not all catches require tinkering—top-neck clams and oysters, for instance, emerge au naturel from Marcus's raw bar, where other fish share their dirtiest jokes. When he isn't working with seafood, Marcus turns to steak, stuffing bacon-wrapped beef tips with bleu cheese and expertly searing 12-ounce New York strips.

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