Tuna Bloodline Yakitori

One of my biggest sources of inspiration when preparing parts of fish not typically consumed in the United States is looking to other cultures—and looking to the past. This dish may seem strange to the American palate, but it has been around in one form or another since humans started eating fish. If you can’t get bloodline, ask your fishmonger for meat close to the bloodline, which has concentrated sinews. Boiling it softens the sinews.