Bluefin tuna

A large oceanic fish with firm flesh from ruby red to pink-marbled fatty, with a rich taste, for sashimi, sushi nigiri, tartare and tataki.

Bluefin tuna is a large oceanic fish with firm meaty flesh ranging from ruby red (akami) to pink-marbled fatty (chutoro and otoro), with a rich full taste, an oily melting texture in the fatty parts and no small bones. It is eaten raw as top-class sashimi, sushi nigiri and tartare, lightly seared (tataki), marinated in soy sauce (zuke) and fried as medium-rare steaks.

Recipes with this ingredient

Tuna Ceviche with Smashed CucumbersPeruvian cuisine | Salads

Tuna ceviche with smashed cucumbers is a fresh and vibrant Peruvian recipe where traditional fish marinating techniques blend with unexpected textures and flavors. Tender tuna infused with lime aroma combines with crunchy smashed cucumbers, spicy notes of chili and garlic, along with refreshing citrus accents of orange and rhubarb. Classic elements of Peruvian cuisine—freshness, acidity, and spice balance—are fully expressed in this dish. The tarragon oil-based dressing adds herby depth while watercress makes the presentation particularly elegant. Ceviche is not just an appetizer but a true gastronomic experience that reveals the richness of ocean flavors and the art of culinary contrasts.

Bluefin Tuna PokeHawaiian cuisine | Main courses

Recipe provided by Cutfish restaurant chef Glen Ballis.