Frozen Wild Tuna Loin 3/5 - Tasteless Smoke (TS) - Individually Vacuum Packed (IVP) 6.8kg

Preparation

• Rinse it and wipe dry with paper towels or tissues. Place in a plastic or glass container on the upper shelf of the fridge next to a wall and cover with a clingfilm.
• Start cooking tuna when it is half-frozen to preserve the juiciness and soft texture.
• Heat grapeseed oil in a medium non-stick sauté pan over medium heat for 3 minutes. Do not let the oil get hot to the point where it starts smoking or it will burn the sesame seeds before cooking the fish.
• Do not let the oil get too cold, or the fish will overcook before any color is achieved. Start with only one tuna portion at a time to get familiar with the cooking process.
• Set the sesame-crusted tuna loins in the oil. Tilt the sauté pan to create a reservoir of hot oil in the bottom edge of the pan, keeping the tuna loin close to the elevated edge of the pan, away from the oil.