This spicy, fragrant dish is a local delicacy, featuring large tuna eyes cooked with traditional herbs and spices. While its appearance may intimidate some, adventurous diners are rewarded with a rich, flavorful taste that has become a standout specialty of the region.

Phu Yen, often referred to as the "capital" of oceanic tuna in Vietnam, sees thousands of tons of tuna caught annually. Among the many tuna-based dishes available, the standout is the stewed tuna eye, locally dubbed the "ocean headlight."

This delicacy, steeped in traditional Chinese herbs, has earned a spot as one of Vietnam’s top 10 specialties, as selected by the Vietnam Record Association in 2014.

Tram Anh, the owner of a well-known tuna restaurant in Tuy Hoa City, explains that tuna eyes can be prepared in various ways - such as in porridge, sour soup, or braised with pepper. However, the most popular and flavorful preparation is stewing them with herbs.

To ensure top quality, Phu Yen locals prefer tuna eyes from fish weighing over 40kg. Each eye, notably large at around the size of a rice bowl, weighs between 100 and 300 grams.

Before cooking, the eyes are blanched in boiling saltwater to neutralize any fishy odor. They are then stewed in a clay pot with traditional herbs such as jujube, goji berries, and vegetables, seasoned and steamed for 20-30 minutes.

“The pot used must have a wide mouth and be made of clay to retain heat longer, ensuring the dish stays hot and flavorful,” Tram Anh explains. The dish is served still simmering in the clay pot, adding a visual flair as it continues to cook in front of diners.

Stewed tuna eyes are best enjoyed hot, garnished with pepper, chili, finely chopped shallots, and fresh ginger. Depending on personal preference, some diners add tuna meat or belly for extra richness.

Accompaniments like mustard greens or perilla leaves help balance the heaviness of the dish.

While the stewed oceanic tuna eyes are a renowned Phu Yen specialty, they are not for the faint-hearted. Many diners are initially hesitant to try the dish due to its appearance.

However, those who do find a blend of rich tuna flavor, crunchy cartilage, and a light, fragrant broth that makes it a memorable culinary experience.

This dish is now packaged and shipped to various provinces and cities, bringing a taste of Phu Yen to diners nationwide.

The tuna fishing season in Phu Yen typically starts in January, with April being the peak time for catching the best quality fish. This period is also ideal for tourists to visit the province and savor its unique culinary offerings.

Visitors can find stewed oceanic tuna eyes at popular local eateries such as Ba Tam Oceanic Tuna Restaurant on Le Duan Street, Tram Anh Tuna Restaurant, 139 Tuna Eye Restaurant, and Oceanic Tuna on Nguyen Hue Street.

Prices range from 40,000 to 50,000 VND per serving, offering a truly exotic and affordable taste of Phu Yen’s rich culinary tradition.

Thao Trinh