Yellowfin Tuna Loin
About this item
One clean cut, trimmed of sinew and the dark strip along the side before freezing, so what thaws is uniform deep-red flesh with nothing to cut away. It is firm enough to slice thin while still partly frozen and forgiving enough to sear hard outside and stay rare in the middle. Cut across the grain for a raw plate, or take a thick slab to a hot pan. The block freezes flat, which keeps the edges square.
Key Features
- Single trimmed loin, sinew and dark strip removed
- Deep red colour that holds after a quick sear
- Slices cleanly while firm, no ragged edges
- Suits raw service, tataki or a quick sear
- Frozen as one block so it thaws evenly
Product Information
- Net Weight: 2 kg (4.4 lb)
- Storage: keep frozen at -18 °C or below
- Preparation: thaw in the fridge 6–8 hours
- Cooking: sear 1 minute a side for rare
- Servings: 8–10 portions
About this item
One clean cut, trimmed of sinew and the dark strip along the side before freezing, so what thaws is uniform deep-red flesh with nothing to cut away. It is firm enough to slice thin while still partly frozen and forgiving enough to sear hard outside and stay rare in the middle. Cut across the grain for a raw plate, or take a thick slab to a hot pan. The block freezes flat, which keeps the edges square.
Key Features
- Single trimmed loin, sinew and dark strip removed
- Deep red colour that holds after a quick sear
- Slices cleanly while firm, no ragged edges
- Suits raw service, tataki or a quick sear
- Frozen as one block so it thaws evenly
Product Information
- Net Weight: 2 kg (4.4 lb)
- Storage: keep frozen at -18 °C or below
- Preparation: thaw in the fridge 6–8 hours
- Cooking: sear 1 minute a side for rare
- Servings: 8–10 portions