Tuna eyeballs are a delicacy in some parts of the world, particularly in Japan where is it known as Maguro No Medama Yaki, which translates to ‘grilled tuna eyeballs’. They are certainly one of the most unusual foods in the world.
They are prepared by boiling or simmering the eyeballs of fresh tuna and serving them as a side dish or snack. Some people also enjoy eating them raw.
Origin & Cultural Significance
The exact origin of the tuna eyeballs dish is uncertain, but it is believed to have been consumed for many centuries in some regions of Japan and China. The dish is often seen as a symbol of respect for the entire fish, as it is customary in some regions to use every part of the fish and not waste any parts. In Japan, the dish is sometimes served as a celebratory dish during special occasions, such as New Year’s Eve.
Tuna eyeballs are also considered a more budget-friendly option compared to other more expensive parts of the fish, and they are sometimes consumed as a result.
However, it’s worth noting that the taste and texture of tuna eyeballs can be quite different from more common seafood dishes, and they may not be to everyone’s taste. Additionally, the practice of consuming raw seafood, including raw tuna eyeballs, can carry a risk of foodborne illness and should be approached with caution.
Whilst tuna eyeballs may hold cultural significance and tradition in some regions, it is not a widespread or accepted practice and should be approached with caution. If you choose to try tuna eyeballs, it is always advisable to purchase fresh, high-quality seafood from a reputable source and to prepare it properly to minimize the risk of foodborne illness.
- Tuna eyeballs - 4
- Soy sauce - 1 tbsp
- Sake - 1 tbsp
- Mirin - 1 tbsp
- Sugar - 1 tsp
- Water - 2 cups
- Salt - 1 tsp
- Rinse the Tuna Eyeballs thoroughly in cold water.
- Take a large saucepan, and add soy sauce, water, mirin, sake, sugar, and salt. Combine all the ingredients well.
- It’s time to add the tuna eyeballs and, over a medium flame, bring the liquid to a boil.
- Once the liquid starts boiling, reduce the flame to a low and allow the tuna eyeballs to simmer until they are cooked properly. This should take you about 8 to 10 minutes.
- Take the eyeballs out of the pan and allow them to cool at room temperature.
- Your tuna eyeballs are ready to be consumed. Accompany them with soy sauce or any other dipping sauces of your choice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 40mgSodium: 852mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 25g