What is the very dark or black flesh at the edge of a fresh tuna loin? And is it good for anything?

Making tuna sashimi and while I always remove it and cook for the pets. I assume it's the nerve stem like the dark parts of swordfish, but i was wondering if I were to cook a tuna steak if it would be edible (or even flavorful

• Posted by: Kevin Fitchard
• January 22, 2012

• 21975 views
• 1 Comment

• Tuna
• sashimi
• nerve vein
• scrap