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Enjoy a fine dining experience from the comfort of your own home!
Del Giorno Chef Karl Blunder shares his easy and simple Bluefin Tuna sashimi recipe.
1 Remove any blood meat - called the blood line - within the tuna piece. The blood line is the very dark red (almost black) meat that you will see on the edge of the tuna.
2 Using a very sharp knife, cut any dark meat away from the rest of the tuna and discard.
3 Cut the remaining tuna into 2cm x 4cm pieces, as long as the piece allows. Try to get them as uniform as possible without having too much waste.
4 Once you have the pieces, you are able to slice into sashimi pieces. Each slice should be 5mm thick and as uniform as possible.
5 Arrange the pieces on a platter with a side dish of wasabi and soy sauce.
6 Cut the fresh lemon or lime and use it as a garnish.
7 If you are not serving immediately, place in the fridge, well covered.
8 Serve within 30 minutes.
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