Cut
Loin
The thick, boneless section along the back of a larger fish, usually tuna or bonito. Where a fillet runs thin and flaky, a loin holds together in dense, meaty pieces that keep their shape as you lift them out. This is the cut for tuna with some bite, the kind that sits up on the plate rather than melting into it. Firm, clean, and the workhorse of a good tuna tin.
Tuna Fillet with Mediterranean Ratatouille (Lomo de atún con pisto mediterráneo)Bigeye Tuna · by Olasagasti
Tuna Fillet in Sun-Dried Tomato Sauce (Lomo de atún a la siciliana, en salsa tomates secos)Bigeye Tuna · by Olasagasti
