lean tuna
The leaner, deep-red part of tuna meat, often called akami when used for sushi or sashimi.
All languages
- English
- lean tuna
- Norwegian
- mager tunfisk
- Japanese
- マグロの赤身 — まぐろのあかみ — maguro no akami
- Korean
- 참치 살코기 — chamchi salkogi
- Spanish
- atún magro
- French
- thon maigre
- German
- Magerer Thunfisch
Illustrations are AI-generated and translations are undergoing language review.