For this recipe, any tuna can work, however, for the best experience, we highly recommend Pacific Bluefin Tuna. Pacific Bluefin Tuna holds a special place in Japanese cuisine, representing both the rich culinary heritage and the evolving tastes of the country. The popularity of Bluefin tuna reflects the deep connection between food, culture, and the quest for simple yet satisfying pleasures in everyday life.
Our recipe for grilled bluefin tuna steaks combines the umami flavors of soy sauce and mirin with the natural richness of tuna, enhanced by the subtle sweetness of honey and the warmth of garlic and ginger. The grilling process adds a smoky char and caramelization to the tuna, creating a delicious balance of flavors and textures that can be enjoyed in various settings, from casual family dinners to izakayas and upscale restaurants.
When choosing your tuna, always make sure to purchase from a hiqh quality, sustainable source, such as Bluefiná's rached Bluefin Tuna from Riviera Seafood Club. Fresh, high quality tuna should be firm to the touch, have a pleasant, oceanic aroma, and feature vibrant, deep red flesh with a glossy appearance. A great choice is Riviera's Bluefin Akami cut. Additionally, the delicate white streaks of fat within the flesh, also known as marbling, is highly desirable as it enhances the tenderness and flavor of the tuna, and are more pronounced in Otoro and Chu-Toro cuts. By prioritizing sustainability and selecting the finest tuna, you can ensure a truly exceptional dining experience while also supporting responsible fishing practices.
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