Tuna roe refers to the eggs produced by female tuna, a popular fish found in oceans worldwide. These eggs are often harvested and used in various culinary dishes, particularly in Japanese cuisine, where they are known as ikura. Tuna roe is prized for its rich flavor and unique texture, making it a sought-after delicacy. The harvesting of tuna roe typically occurs during the spawning season when the fish are most fertile. It is often processed and served in sushi or as a topping for rice dishes. Tuna roe is also rich in nutrients, including omega-3 fatty acids, which are beneficial for health.