Tuna Eyeballs Recipe
The exact origins of tuna eyeballs as a dish are uncertain, but it’s believed to have been eaten for centuries in parts of Japan and China. This dish is often viewed as a sign of respect for the fish, aligning with traditions of using every part to avoid waste. In Japan, it’s sometimes served during special occasions, like New Year’s Eve, as a celebratory dish. Tuna eyeballs are considered a delicacy in certain regions, especially in Japan, where they are known as Maguro No Medama Yaki, meaning "grilled tuna eyeballs."
Ingredients
- Tuna eyeballs - 4
- Soy sauce - 1 tbsp
- Sake - 1 tbsp
- Mirin - 1 tbsp
- Sugar - 1 tsp
- Water - 2 cups
- Salt - 1 tsp
Instructions
- 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
Calories: 131kcalCarbohydrates: 3gProtein: 25gFat: 1gCholesterol: 40mgSodium: 852mgSugar: 3g
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