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The tuna heart is the single dense, dark-red cardiac muscle of tuna (genus Thunnus) — one deeply mineral organ per fish, so loaded with the oxygen-storing pigment myoglobin that it eats less like fish than like a cross between liver and red meat. Firm and offal-savoury, it is trimmed, sliced thin and eaten raw as sashimi or threaded on skewers and grilled around Japan and the Mediterranean tuna fisheries.