Bluefin tuna belly. Cutting and usage.

Also known as “toro”, the belly is to be found at the base of the white loin, and contains the greatest level of intrinsic fattiness. With its distinctive pinkish colour and silky, highly delicate texture, it is the most fabled cut of tuna, one of the parts most sought after by lovers of fine dining.

Discover how to make the very most of this cut, reducing waste and getting all you can out of this versatile part of the bluefin tuna, ideal for serving raw (as sushi, tartar or sashimi) or using other techniques, such as pan-fried, grilled or in different types of casserole.