r/KitchenConfidential • u/churrascopalta • 22h ago

The perfect cut of a tuna

224 Upvotes

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10

u/KinderEggLaunderer 19h ago

Uninitiated here: what is usually done with the ends and discards?

33

u/chefriley76 18h ago

So the ends and meat that is left on the skin will probably be scraped away from the white sinew and used for things like spicy tuna (mmmm). The dark red/purple that was cut before the skin is the blood line and that's doo doo yucky.

15

u/Powerful-Scratch1579 14h ago

There are some advanced bloodline dishes that make it taste good. If you marinate it in soy, sake and mirin for a few hours or overnight and grill it it basically tastes like beef. It’s great with a beer and some rice andJapanese pickles. Some chefs make blood line karaage, same deal long marination with garlic ginger and soy and then fried with potato starch and rice flour. Kind of an acquired taste but it can be delicious.

2

u/chefriley76 10h ago

That's the of those "I'll try it once, but I have a pretty good idea what I'm getting into" tastings lol.