The eyes of tuna are considered delicacies in Vietnam, Japan and China. In certain restaurants, they are served raw but you can also find in cooked in soup or stewed with herbs. In the more traditional Asian cooking, the tuna eyes balls have been battered and served with vegetables and some hot sauce. It is also known that Sashimi restaurants from time to time served it raw by drowning some pieces into a shot glass and serve cold.
The beckoning Ahi Tuna Eye
What are the best way to enjoy the Tuna Eye?
Heat 1 tbsp of sesame oil in a sauté pan over high heat till hot.
Add 1 tbsp. chopped fresh ginger and cook for approximately two minutes or until the ginger turns translucent.
Place the tuna eye upright and cover the eye with 1 tbsp. of soy sauce. Add chopped spring onion. Thereafter, steam for 8 minutes or until the eye is soften.
Transfer the tuna eye to a serving plate and serve immediately with coriander.
Fill a medium saucepan about halfway with cold water and bring to boil.
Add the tuna eye to the water and cook for five minutes.
Carefully remove the tuna eye from the water with a slotted spoon.
Using a 1:1 mixture of soy sauce and rice vinegar, toss over the eyes to create the taste. Serve the tuna eye immediately while warm with a slice of lemon.
Stem the eyeball and then thoroughly dip the eye ball in fresh milk.
Then cover the eye with flour and followed by beaten egg. Following use breadcrumbs to cover the eyeball to a ball of crust.
Gently deep fry the eye in hot oil until a golden brown. Concurrently, prepare some salad to be serve with the fried eye.
Use some chilli oil to add to taste.