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The tuna eye — me-dama in Japanese — is the whole eyeball together with the ring of fat and small muscle that fills its bony socket. Large in a fish built for speed and depth, it is gelatinous and collagen-rich, cooking from a firm raw sphere to a soft, custard-to-wobbly set, and the fatty tissue packed around it is exceptionally high in the omega-3 DHA. A cheap, cult delicacy across the tuna-eating world.