Bigeye Tuna

💡 Chef's Insight

Bigeye is the premium choice in serious sushi bars when bluefin isn't available — its higher fat content than yellowfin gives it a buttery richness and a longer finish on the palate. For sashimi: slice across the grain with a single clean draw of a sharp knife, fan the slices on a chilled plate, and serve with soy sauce, fresh wasabi, and pickled ginger. Nothing else. For a seared preparation: rub a bigeye loin block with sesame seeds, flaky sea salt, and cracked pepper; sear each face in a ripping-hot pan for forty-five seconds; rest for one minute; slice. The sesame crust and the cold, fatty interior are a remarkable contrast. For a composed bowl: slice over sushi rice, top with microgreens, sliced avocado, crispy shallots, and a drizzle of sriracha-sesame dressing. Reserve for occasional enjoyment given mercury levels.