Our wild-caught Bluefin tuna comes from the Mediterranean waters off the coast of Spain. This seasonal delicacy is available from September to May, aligning with sustainable fishing practices designed to maintain population stability. Bluefin tuna is known for its firm texture and distinctive flavour. We source our tuna through regulated, sustainable wild-catching methods. This approach aims to balance the demand for this prized fish with the need to preserve its populations for future generations.
TUNA TATIKI
TUNA TATIKI
This very simple recipe works as a delicious starter or can be served with addition of forbidden rice, steamed pak choi and baby corn as a fantastic light and healthy main course.
In this recipe we used the Akami cut of Bluefin Tuna which is the lean red meat from the main body of the tuna. It is also possible to use either the Otoro (the fattier belly section which is intensely rich and melt in the mouth) or the Chūtoro (which is a combination of the Akami lean red meat and the fattier belly, found near the skin on the belly and back).
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HAND CUT TUNA
Otoro is the most prized and comes from the belly, which is the fattiest part of the tuna, The most legendary cut of tuna, and one of the most highly prized by lovers of fine cuisine. With a pinkish colour and silky, highly delicate texture, the belly, known as “Otoro”, is found at the base of the lower loin and contains the highest fat level.
tuna tartar
A brasserie classic, tartare should always be made with the best quality sushi grade tuna, such as our exceptional Bluefin Tuna Akimi Saku Block. This simple dish is so easy to prepare, but makes a really impressive summery lunch.
LEARN MORETUNA CUTS EXPLAINED
AKIMI - PRIME CUT PAR EXCELLENCE
Akimi is the most commonly used cut of tuna and is cut from the loin. It is deep purple in colour, is low fat, high in protein and healthy. It is better for raw preparations such as tartar and nigiri.
TORO - Fatty Tuna
Toro the fatty part of the tuna that comes from around the belly of the fish. It has a soft texture and melts in the mouth. It is the most expensive part of the tuna; each fish offers only a minimal quantity.
The toro is split into two parts otoro - the most highly prized and chutoro.
Chutoro is the belly area known for its medium fatty quality ad the middle part between the Otoro and Akimi. Chu means 'middle' in Japanese; it is not too fatty nor too lean. It is similar to the Akimi with the addition of slight sweetness and a more pinkish colour graduating to deep red because of the higher level of fattiness at one end.
The Chutoro is perfect for serving raw. As sashimi, sushi, tartar, ceviche or simply grilled or barbecued, the result is outstanding.
Otoro is the most prized and comes from the belly, which is the fattiest part of the tuna, The most legendary cut of tuna, and one of the most highly prized by lovers of fine cuisine. With a pinkish colour and silky, highly delicate texture, the belly, known as “Otoro”, is found at the base of the lower loin and contains the highest fat level.
The undisputed star of raw dishes, such as sushi, tartar and sashimi, although its versatility also allows it to shine in other forms, such as grilled, barbecued or in a range of casseroles. Some chefs cook it to create a striking roasted crust.