Crew Life » Departments » Galley » Tuna Belly: An Overlooked Ingredient

Tuna Belly: An Overlooked Ingredient

tuna belly profile crop

Tuna belly is an often overlooked ingredient but it is in fact very versatile and high in omega3. Only a small portion available per tuna and usually expensive, but worth it.

Tuna belly from a Blue Fin Tuna or 'Toro' is generally considered the king of sushi ingredients, the best tuna belly sushi will literally melt in one's mouth.

Some chefs like to lightly singe the tuna belly before it is made into a nigiri, this is called 'Aburi Toro'. By doing this it quickly heats the fat and makes the tuna belly even more creamier and “wakes up” some of the flavours.

The Spanish and Italians like to conserve Tuna Belly in oil:

Cut fresh tuna belly in big chunks and place it in a small pan to crowd the tuna, cover in enough cold olive oil and add garlic and spices. Poach it over very low heat just until the meat begins to flake -- about 15 minutes. Cool in the pan, it will continue to cook slowly as the oil cools and the colour of the tuna will change from pink to a creamy tan, but it will certainly never brown unless the oil is way too hot. Once cool, store in the flavoured olive oil ensuring it completely covers the tuna, in the refrigerator for up to a week.

Your conserved tuna belly is excellent to use in aperitifs, salads, pasta dishes etc.

tuna belly2

Tuna Belly is also delicious grilled, with a simple herb rub on it or marinated overnight in a rich sumptuous marinade, the fat in the tuna belly will absorb all the flavours. Either grill the tuna belly until it is cooked through, or just seared, it is excellent either way.

Don't forget to try it as tuna tartar for the ultimate melt in your mouth experience.

Bon Appétit!


SetRatioSize298250 header2Fine Yacht Provisions specialises in high quality fish, seafood and caviar, supplying yachts, villas and palaces all along the Riviera.

We also have a ‘boutique’ fish shop near Cannes with a wide customer base that has been loyal to us for over 15 years.

We will cut, fillet and vacuum package any product to your exact specifications and we have a flash freezer should you with to receive anything already frozen and labelled accordingly. We also smoke all our own salmon and home marinate gravalax.

Please feel free to come and visit our 400m² boutique and laboratory in Mougins so you can see how we work, discuss your requirements, see (and of course taste) our products and get to know our team. 


Post your comment

You cannot post comments until you have logged in.

Login to post a comment


No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments



Search articles with keywords