JavaScript seems to be disabled in your browser.

You must have JavaScript enabled in your browser to utilize the functionality of this website.

Bluefin Tuna Loin - Fresh or Frozen

Product Unit

SuperFrozen Bluefin Tuna Loin ( Custom Cut)

$99.00 / LB

Qty:

Add to cart

Product Unit

Fresh Farmed Bluefin Tuna Loin ( Custom Cut)

$99.00 / LB

Qty:

Add to Cart

PRODUCT DETAIL

SuperFrozen Bluefin Tuna Loin

Frozen naturally, to be enjoyed the day you please, promising perfect freshness as though it were caught only moments before your meal.

Special freezing technique preserves our Bluefin Tuna Loin, keeping it as fresh as the day it was caught from the ocean. In fact, because our natural preservation technique results in absolutely zero loss of freshness from the sea to your home , many connoisseurs consider the taste, and texture of our SuperFrozen fish to be not only equal, but superior, to that of fish that has never been naturally SuperFrozen. Our quality is always Grade #1. No gases or unnatural techniques are used in our freezing process. And thawing only requires that you run cool water over the package.

Fresh Farmed Bluefin Tuna Loin

Guaranteed to be fresh, raw, never frozen, and absolutely incredible.

If you intend to cook or serve raw your Bluefin Tuna Loin the day it arrives at your home or restaurant, you will love this Fresh Farmed variety. To preserve your Tuna Loin in the freezer, select our SuperFrozen variety above. If you are wondering about the difference in taste: Many connoisseurs insist that Fresh Farmed is the best, while others swear by our SuperFrozen variety, and claim it has the superior taste and texture.

Available throughout the year, but requires pre-order.

ADDITIONAL INFORMATION

Farmed or Wild?
All our tuna are farmed, including Bluefin tuna (from Spain and Australia. We don’t use Mexico bluefin as they are lower quality).

How is it processed and packed?
Fresh Bluefin Loin orders are inititially put into system as preorder. Each morning, fresh bluefin loin is selected for the orders. Once the loin is graded and quality assured, the delivery date is set.
SuperFrozen Bluefin Loin are cut to size, vacuum packed. Special cutter is used to slice and trim off large sinew

What is SuperFrozen?
Super freezing is a process that stops the natural decay that begins when the fish is caught. This process begins at sea, where fishing boats are specifically fitted with specialized freezers that store a catch immediately after the fish has been gutted and the gills have been removed. The fish then remain in these freezers during transport to kitchens in and beyond Japan. When it is defrosted, the fish revives to exactly the moment it was frozen. SuperFrozen tunas are all-natural tuna with no preservatives, and ensures the highest quality of freshness.
Superfrozen tuna is kept fresher than fresh quality while in super freezers kept at -76°F. Once it’s stored in conventional freezers (at -4°F), we recommend that it’s consumed within 7 days.

How do I thaw?
Thawing instruction is included with your order. Please make sure to follow the thawing direction for optimal result.

How long will it keep?
We recommend that you enjoy your Super Frozen tuna within 2 days of receiving it. For optimal taste it is best to be consumed within 24 hours after defrosting. If you are not planning to enjoy your product immediately, be sure to put it in the freezer straightaway. Keeping the product for more than 2 weeks will cause the color to change, as we do not use preservative and home freezers are significantly warmer than then temperature SuperFrozen tunas are kept in.

How is it processed and packed?
Fresh Bluefin Loin are sliced to size, and sealed in the only FDA approved air permeable bag for fresh fish. SuperFrozen Bluefin loin are cut to size, vacuum packed. We ship in customized insulation material with gelpack for fresh and a 3 lb-5lb block of dry ice in each delivery of frozen product depending on the weight of the fish.

How is it shipped?
All our product are sent via FedEx overnight shipping in custom made boxes with specially designed liners to keep the inner temperature intact for frozen or fresh environment. We insert temperature strips with each package so our customers will be assured of no temperature spiking to unhealthy zone to ensure HACCP adherence.

Is it one large piece or small pieces?
Superfrozen Bluefin Tuna is cut in 1lb piece. Fresh Bluefin can be cut in 1lb increments or 1 large piece. Please indicate it at the checkout page in the instruction area.

RECIPES

Bluefin Steak Au Poivre with Dijon Mashed Potatoes

GET THIS RECIPE

Juniper Cured Bluefin Tuna with Melon

GET THIS RECIPE

Bluefin Summer Rolls

GET THIS RECIPE

Tuna Terrine with Avocado and Ponzu

GET THIS RECIPE

The Majestic Bluefin… the largest of all tuna species, and the world’s most luxurious and sought-after fish.

Millions of dollars are traded in yen at the famous Tsukiji Fish Auction in Tokyo among dealers and fisherman who know the value of this supreme delicacy. But these fast swimmers are experts at evading the fishermen’s lines and hooks—thus getting a chance to experience the taste of Bluefin tuna is, for most seafood lovers, just a dream. Today, however, Luxe Gourmets is making it possible for those who enjoy luxury cuisine in America to taste any of three different cuts of the Bluefin: The Otoro, the Chutoro, and the Loin, in the comfort of their homes. The Otoro and Chutoro are the most expensive cuts—they are also the fattiest. For a lean, muscular cut of tuna that is red and firm (as close to resembling a cut of beef in texture, taste, and appearance, as fish can get), your choice should be our Bluefin Tuna Loin. Like all of our seafood, our Bluefin Tuna Loin is Grade #1 (the highest grade of fish). In the recent past, Grade #1 Bluefin was almost exclusively reserved for Michelin-starred restaurants. Today, we at Luxe Gourmets are providing our luxury-loving customers with five-star room service.

We offer two varieties of Tuna Loin: SuperFrozen and Fresh Farmed. Both products are custom cut to order by lb. Please read the product detail to see which is best for you.

reviews

Bluefin Steak Au Poivre with Dijon Mashed Potatoes

This modern take on the classic french Steak au Poivre, is made with luscious thick cut cubes of Bluefin tuna. By browning all six sides, it give the outer surface a meaty texture and umami that's like a great cut of beef, while the center of the steak remains medium rare with the moist, tender texture of a gently poached fish. A pan sauce made with cognac, cream and green peppercorns forms a synergy with the tuna, adding much needed richness to the lean meat, while drawing out its intense umami. Served over a bed of dijon mustard mashed potatoes, this decadent entree is a great way to impress dinner party guests without a ton of effort.

GET THIS RECIPE

Other recipes

Bluefin Steak Au Poivre with Dijon Mashed Potatoes

Recipe by Marc Matsumoto

DIRECTIONS

Prep the tuna by trimming it down to four, 2 1/3-inch cubes. Ideally you want to have four perfect cubes that are about 135 grams each. Save the trimmed tuna for a different dish.
Wash the potatoes and put them in a large pot, covering them with 3 inches of water. Boil the potatoes until a skewer passes through them easily.
When the potatoes are almost done, combine 2 tablespoons of butter, the cream, the milk and 1/4 teaspoon of salt and microwave until the butter is melted. Whisk in the dijon mustard.
When the potatoes are done boiling, peel them and then pass them through the smallest holes of a potato ricer into the bowl with the mustard cream. Whisk until smooth, be careful not to overmix them or they will get gluey. Cover with foil to keep warm while you make the tuna.
Generously salt and pepper all sides of the cubes of tuna and then drizzle with the olive oil, rolling the pieces around to coat evenly.
Heat a small cast iron pan over medium heat until very hot. Add the tuna and brown on each side (1-2 minutes per side). Transfer the tuna steaks to a plate and let them rest.
Add 1 tablespoon of butter and the shallots to the pan, frying until the shallots start to caramelize.
Add the green peppercorns and continue frying until they are fragrant.
Turn down the heat. With your ventilation hood running on high, add the cognac to the pan, keeping your body and clothing as far away from the pan as possible as there is a possibility of the alcohol vapor igniting.
Slowly turn up the heat and boil the mixture until half the liquid has evaporated.
Add the cream and reduce, stirring constantly until the sauce is very thick.
Plate the dish, by putting a layer of mashed potatoes down and then placing a piece of tuna on top. Finish by pouring the sauce over the tuna.

Makes 4 steaks
Preparation time: 20 minutes
Cooking time: 50 minutes
Passive time: none

INGREDIENTS

700 gram block of bluefin tuna
400 grams potatoes
2 tablespoons cultured unsalted butter
1/3 cup cream
1/4 cup milk
1/4 teaspoon salt
2 tablespoons dijon mustard
1 tablespoon olive oil
1 tablespoon cultured unsalted butter
1 tablespoon minced shallots
2 tablespoons green peppercorns in brine, drained
1/4 cup cognac
1/2 cup heavy cream (45%+ butter fat)

Note:All recipes and other content on this website, including images and text, are protected by copyright. Any reposting or republishing of this recipe or its images is prohibited without written authorization from LuxeGourmets. You may, however, share this recipe with your friends by forwarding the link, or by clicking on any of the social media icons on this page.

Bluefin Tuna Loin - Fresh or Frozen