The belly is where the fat lives – and fat means flavour. Cut from wild-caught local Yellowfin or Bigeye Tuna (depending on availability), this is one of the most prized and underrated parts of the fish. Silky, rich and deeply satisfying, it’s equally at home seared quickly in a hot pan, grilled over coals, or sliced thin for a showstopper crudo. Sustainably sourced and delivered fresh, it’s the kind of cut that makes people ask what your secret is.