Although the eye of tuna for consumption in Europe is a relatively new product, it has been used in Asian cuisine for a long time. Tuna eyes are called Maguro medama in Japanese. In the Western world, chefs are always looking for new products due to the progress and development in the culinary field. Both the muscle tissue behind the eye and the surrounding connective tissue can be used because of the high collagen and protein content. Fresh tuna orbs are available. As a rule, tuna eye is offered frozen.