Tuna Loin Formats Available on Our Website

To best adapt to the needs of your home or business, we prepare and package this gourmet product in three presentations that you can select on the product page:

• 700-gram block (approx.): The ideal cut for family meals or professional kitchens. Its volume allows you to portion it to taste and prepare multiple servings for the oven, griddle, or casserole.
• 300-gram block (approx.): The perfect size for individual consumption or dinner for two. It offers the same juiciness and ideal thickness, but in a much more manageable weight.

Properties and Culinary Virtues of Almadraba Loin

If you are looking for a clean, hassle-free cut, almadraba bluefin tuna loin is your best choice. Coming from the noble area of the tuna loin, it offers a compact yet extraordinarily tender texture thanks to its subtle, natural marbling of healthy fat. Being a completely clean piece, it contains no bones or trimmings, allowing you to use 100% of the product.

From a nutritional standpoint, this premium oily fish of wild bluefin tuna is an outstanding source of high-biological-value proteins, provides Omega-3 fatty acids (essential for cardiovascular well-being), and contains a high concentration of B-complex vitamins and essential minerals such as phosphorus and selenium.

How to Cook Tuna Loin: From the Griddle to Tataki

Tremendous versatility is the hallmark of this cut. If you need inspiration on how to cook tuna loin, here are the culinary techniques where it performs best:

• On the griddle or pan: Especially recommended for medallions or sliced blocks. It requires very high heat and a quick sear (one minute per side) to seal in the outer juices while keeping the center pink and juicy.
• Gourmet Tataki: Use the whole block, briefly sear it on all four sides, coat it in sesame seeds, and slice it into one-centimeter pieces. Its uniform shape guarantees a perfect presentation.
• Traditional stews: Being a firm yet juicy meat, it responds wonderfully when diced to prepare tuna with onions (atún encebollado) or tuna with tomato, blending into sauces without falling apart.

Which part of the tuna is the loin (solomillo)?

The loin (solomillo) is a noble cut extracted from the upper part of the tuna's dark loin, located right behind the morrillo. Being in the upper section of the loin, it benefits from a highly balanced fat infiltration that gives it its characteristic tenderness.

How should bluefin tuna loin be cooked so it doesn't dry out?

The main secret is controlling the cooking times. If preparing it on the griddle, cook it over very high heat for a very brief time (quick sear on both sides). If including it in a seafood stew, add the diced tuna at the very end of cooking with the heat turned off, allowing it to cook gently with the pot's residual heat.

Is this cut suitable for raw consumption (sushi or sashimi)?

Although the loin is an exquisite cut and is ultra-frozen at -60 °C, for purely raw dishes we recommend more specific cuts from our online store that offer symmetry and absence of marbling more suited for horizontal knife cuts.