Tuna belly
The most tender and succulent part of the tuna, consisting of delicate slices and rich in protein. When canned, it's ideal for salads and cold dishes.
What it offers and why to use it
The most tender and succulent part of the tuna, consisting of delicate slices and rich in protein. When canned, it's ideal for salads and cold dishes. Remove bones, pat dry, and avoid overcooking. It can be cooked in the oven, on the grill, steamed, in parchment paper, stewed, or canned.
A marine flavour, ranging from mild to intense, and a meat that can be lean or fatty depending on the species.
From shopping to cooking
Choose
When buying tuna belly, look for whole pieces with bright eyes, red gills, moist skin, and a subtle marine odour; for steaks, look for firm meat with no dry edges.
Store
Refrigerate at 4°C or less, keep it very cold and sealed, and cook or freeze within 1–2 days. Always defrost in the refrigerator.
Prepare
Remove bones, pat dry, and avoid overcooking. It can be cooked in the oven, on the grill, steamed, in parchment paper, stewed, or canned.
How to make the most of it
Good pairings
Pairs well with citrus fruits, olive oil, garlic, parsley, potatoes, tomatoes, white wine, and vegetables.
How to substitute it
If you don't have tuna belly, substitute with another fatty fish of similar thickness to maintain the texture and juiciness.
Recipes with tuna belly
Roast red pepper salad with tuna belly
Gluten-free
Chickpea salad with tomatoes and tuna belly
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