Olive Oil Tuna Tataki（minced）

Tuna tataki is made by beating the red meat of tuna until it becomes a paste, and is sometimes characterized by a sticky texture. In this product, olive oil is added to give it a toro-like flavor. Although this is an unusual combination, the olive flavor is not too strong and can be served as a Japanese dish, and our staff recommends this product. Adding wasabi or other condiments further enhances the flavor.

About Tuna (Tuna)

Tuna boats sail the raging seas for over a year in search of delicious, fatty, seasonal tuna.
We handle tuna that we buy directly from reliable Japanese tuna boats with which we have a long and close relationship.
We are proud to introduce the products of a manufacturer specializing in tuna.

We do not follow complicated distribution channels, and our tuna is genuine and of authentic origin.

On board the tuna boats, experienced fishermen quickly tighten and bleed the tuna after pulling it up,
The tuna is then quick-frozen to ensure its freshness. The tuna is then flash-frozen and transported to Japan with its freshness preserved.
Tuna is frozen and stored at an ultra-low temperature of -60°C (-60°F), which is lower than the temperature in a ship’s fish hold, to prevent deterioration and maintain freshness.
This keeps the fish fresh and free of deterioration.

The strikingly bright “red” color of tuna red meat.
This is why tuna is called “red jewel.
This vivid red color is due to the hemoglobin in the blood of tuna, which carries oxygen, and myoglobin, which stores oxygen in the muscles,
which carries oxygen, and myoglobin, a protein that stores oxygen in the muscles.

Tuna fat is also rich in DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid).
Tuna fat is rich in DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). Tuna can be recommended as a nutrient-rich food.

We can provide you with the information on how to thaw the product to preserve the taste (in Japanese and English).

Please contact us at info@janet-trading.com.