Use a sharp knife to cut tuna sashimi.
Tuna is commonly used when making sushi, fresh saltwater seafood that is eaten raw. Tuna is most commonly prepared using the sashimi style of sushi preparation. With sashimi, fresh fish steaks are sliced into thin pieces and served with soy sauce and wasabi paste. Check for freshness when purchasing the tuna, selecting a cut that is firm with no trace of fish smell.
Instructions
1. Purchase a fresh tuna steak from your local fish market. Keep the fish in the refrigerator until you are ready to prepare it, then wash it with cold water and pat dry with clean paper towel.
2. Place the tuna steak fillet on a cutting board, using a very sharp knife to trim the fillet into a chunks that are are approximately 2 inches wide and 1 inch high. Do not use a sawing motion when cutting as this can damage the fish.
3. Hold the tuna chunk firmly, placing your fingers across the top of the fillet and cutting down against the grain of the fish to creating 1/4-inch thick slices. Eat the sashimi right away or return it to the refrigerator for use within four hours.
Tags: fillet cutting, sharp knife, tuna steak