Tuna Saku

$58.00

Yellowfin Tuna Saku, Ahi Tuna, Vaccum Packed – 2 x 6 oz approximately, 12 oz total, by Frime, Spain.

In Japanese, “saku” means “block”. These yellowfin tuna blocks come boneless, skinless, bloodline-removed, and vaccum packed. They are caught from long-line vessels using seine nets and sustainable fishing practices. Afterwards, thye are processed in Spain using only the most natural methods and treated with natural preservatives and antioxidants to retain and promote their red color without using CO2. You can use this tuna similarly to how you would use maguro in sushi, sashimi, and rolls, or sear it and add it as ahi tuna to salads and other delicious dishes.

How to Cook Tuna Saku

Name: Tuna Saku - Tuna Saku Recipe
Price: 58.00 USD
Availability: InStock

Tuna Saku, a premium block of sushi-grade tuna, is a versatile ingredient that can be used for sashimi, tataki, seared dishes, and even cooked meals. While it is often enjoyed raw, cooking Tuna Saku enhances its flavor and texture, making it a fantastic addition to various dishes.

Tuna Saku

A premium cut of tuna, often used for sushi and sashimi, known for its deep red color and buttery texture. Tuna Saku is a precisely cut, rectangular block of high-quality, sushi-grade tuna, typically frozen to preserve its freshness. It is widely used in Japanese cuisine for sashimi, sushi, and poke, but it also works beautifully in seared and lightly cooked dishes.

Tuna Saku Recipe

Grilled Tuna Saku

Grilling gives Tuna Saku a smoky flavor while keeping the inside moist.

Ingredients:

1 block of Tuna Saku
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
½ tsp salt
½ tsp black pepper

Instructions:

Preheat the grill to medium-high heat.
Brush Tuna Saku with olive oil and season with garlic powder, salt, and pepper.
Grill for 1-2 minutes per side until lightly charred but still pink in the middle.
Remove from grill, squeeze lemon juice on top, and serve immediately.