Tuna saku is made from the center-cut of a fresh tuna loin. Boneless, skinless, with the bloodline removed, this cut is considered one of the most prized cuts of tuna and is known for its lean, tender, and flavorful meat. Tuna saku can be used in a variety of dishes, including sushi, sashimi, ceviche, and grilled or seared dishes. Its versatility makes it a popular choice for chefs and home cooks alike. Its firm texture and mild flavor make it a great choice for marinating or seasoning with herbs and spices. Tuna, in general, is an excellent source of lean protein, as well as omega-3 fatty acids, vitamin B12, niacin, and selenium.