The cheek of the tuna is one of my favorite pieces, and for a long time, we would hide behind the sushi bar and save it for ourselves.

But we found that other people really liked to explore the cuisine, and this is the filet mignon of the tuna. It’s a very fatty tissue that is never really utilized, there’s no sinew, or strong muscle tissue in it.

- Chef Rob Ruiz

Ingredients

• 1 tuna head / 2 cheeks

• salt and pepper to taste

• high heat cooking oil (like avocado oil)

Watch Chef Rob prepare the tuna cheek in this video by Sam Wells of Chef Epic.

How to Prepare

1. To expose the cheeks on the head, use a sharp knife to “skin” both sides of the head under each eye. You can then slide your knife under the cheek and separate it from the bone rather easily. Use a kitchen towel in your knife-free hand to keep a firm grip on the head. Do this process over a big board or washable surface, as could get messy. There is quite a bit of good meat in the head you can dig out - since you have already come this far, remember, no waste!

2. Once you have the cheeks with skin removed, prep by evenly sprinkling salt and pepper over both sides. 

3. Heat cooking oil in a pan over high heat. Place both cheeks in the pan to sear. Cooking time will depend on the size of the cheeks and your personal preference. We like them rare inside and cook them 2 min per side. 

4. Plate with seasonal vegetables, enjoy!