Bluefin tuna loin. Cutting and usage.

The loin is the most widely used cut of bluefin tuna. The Japanese divide it into AKAMI, with a deep red colour, and CHUTORO, with a more pinkish colour and a greater amount of fattiness.

This is a highly versatile cut, which you can get plenty out of. Precise cuts allow the whole piece to be used, the only discards being a few strips of fibre. The rest will be ready to prepare a range of recipes, both raw and cooked.