Tuna loin (back)

A firm red fillet from the back of a tuna without bones and skin, lean and meaty, closer in taste to beef, for tartare, sashimi, ceviche and steak.

Tuna loin (back) is a firm red or dark pink fillet from the back of a tuna without bones and skin, lean, with large fibres and a meaty texture, closer in taste to beef than to fish. It is served raw in tartare, sashimi, ceviche and tataki, seared outside leaving the centre raw (tuna steak), grilled and canned; it dries out easily when cooked through.

Calories, proteins, fats and carbohydrates per 100 g of product

Tuna loin (back), Raw: Calories 109.0 kcal, Proteins 24.4 grams, Fats 0.5 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories109.0 kcal

Proteins24.4 grams

Fats0.5 grams

Carbohydrates0.0 grams

Data: USDA FoodData Central

Recipes with this ingredient

Orenji-shoyu-maguro-tatakiJapanese cuisine | Appetizers

Orendzi-shoyu-maguro-tataki is an exquisite Japanese dish that combines the freshness of tuna with a refined citrus-soy flavor. The 'tataki' technique preserves the tenderness of the fish by searing it only on the outside, leaving the center nearly raw. A sauce infused with kombu and citrus notes adds subtlety and depth to the dish. A garnish of thinly sliced vegetables and apple complements the dish with freshness and a crunchy texture. Orendzi-shoyu-maguro-tataki is often served in traditional Japanese restaurants as an appetizer or light main course that pairs harmoniously with sake. With its balance of flavors—salty, sweet, sour, and spicy—it represents true gastronomic art that highlights the philosophy of Japanese cuisine: respect for ingredients and a pursuit of perfection.