The best cut of tuna is the toro. If you’re a diehard tuna fan, you’ll already know this, but what exactly is the toro? Well, this flesh from the belly, with very regular fat marbling, is the crème de la crème of tuna.
Other cuts include flesh from the jaw, the back, the back cheek (fibrous with hardly any fat: perfect for baking) or the top of the head (ideal for pickling). If you love raw tuna, there’s no doubt about it: choose toro and enjoy its intense flavour and delicate, smooth texture.
