Grilled Bluefin Tuna Head

ABOUT THE AUTHOR

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SPEARWITHX

I started spearfishing in 2010 and got Fii certified soon after. I am Southern California based, but dive outside of California when i have a chance. I have learned many things along this journey, but some of the best things are how to best harvest and serve up the bounty of the ocean!

Grilled Bluefin Tuna Head

This is a delicious way to utilize the often discarded head of a Tuna! Grilling it! I found a simple recipe done by Harry Soo. I really like the simplicity of using just two ingredients! This is my journey to grilling my first bluefin tuna head and I’m stoked I did it! I made some mistakes, but learned along the way.

I will be doing this to my next tuna head for sure, because it was absolutely amazing and had deliciously diverse flavors and textures that I never knew existed in a tuna! Hope you enjoy the video and try it out for yourself. Let me know how it goes or if you’ve done something like this or similar!

5 from 1 vote

Grilled Bluefin Tuna Head

SpearWithX

Try this delicious Grilled Bluefin Tuna Head recipe next time you get a Tuna. This simple recipe will also work with other species of Tuna!

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Species: Bluefin Tuna

Part: Head

Course: Mains

Category: Grilled

Continent: North America

Country: United States

State: California

Prep Time: 30 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 2 hours hrs

Servings: 1

Calories: 245kcal

Equipment

• ▢
  Gas, Propane or Charcoal Grill with Lid.
• ▢
  Long Tongs to handle tuna head

Ingredients

• ▢ Bluefin Tuna Head
• ▢ Mirin
• ▢ Japanese Rice Wine Vinegar
• ▢ Sea Salt
• ▢ Green Onions
• ▢ Ponzu Sauce

Instructions 

• After cleaning tuna head with water and taking out any excess blood line or any other off-colored materials, marinate the Tuna Head at room temperature in Mirin, Japanese Rice Wine and Sea Salt for 20 min before grilling.
  Bluefin Tuna Head

  Mirin

  Sea Salt

  Japanese Rice Wine Vinegar
• Prepare grill and have it on medium heat. Make sure grill cover can close over the tuna head. Cut the head to fit if too large. Place head on grill and cook for 45 min to 1.5 hrs depending on size of head. A 100 pound Tuna would require about 1:15 hrs, but check doneness.

  NOTE: The larger the head, the more time required.
• Once done, let the head rest for 10-20 minutes.
• Carefully remove the cheeks, the loin meat on top of the head, and any other meat in the area.

  NOTE: The muscles that control the eyes are very fatty, delicious and worth a try.
• After all the meat is removed from the head, I like to serve with Green Onions and Ponzu Sauce.

  BONUS MEAL: Take the Bluefin Tuna Head skull along with any bones from the fish to make fish head soup by grilling all the bones and putting in a pot to simmer for 1.5-2 hours along with ginger and sea salt. Strain the soup and enjoy!
  Green Onions

  Ponzu Sauce

Notes

• Try this recipe with other species such as:
  • Blackfin Tuna
  • Bigeye Tuna
  • Yellowfin Tuna

Nutrition

Serving: 6ounces | Calories: 245kcal | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 65mg | Sodium: 66mg | Potassium: 429mg | Vitamin A: 3713IU | Calcium: 14mg | Iron: 2mg

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