The lean red flesh, low in fat, where tuna's own savoury depth and faint acidity come through most clearly. It is the foundation of sushi and the classic candidate for a soy marinade.
Profile
Fat30
Umami88
Rarity50
Price60
Pairs with
Sushi & sashimi95
Soy-marinated80
Recommended cooking
RawAs is, or marinated
Ten minutes in soy is enough to multiply the savouriness without cooking the surface.
How to pick it
Clear ruby colour, with no iridescent sheen across the cut surface.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.