How to Process Tuna Loin

1. Start with a Chilled Loin

• Ensure the tuna is cold but not frozen, which makes for cleaner cuts.

• Pat dry with a paper towel for a firm, non-slippery grip.

2. Slice the Loin into Slabs

• Place the tuna loin horizontally on the cutting board.

• Using smooth, single strokes, slice across the grain into thick, uniform slabs—about ½ to ¾ inch thick (1.5–2 cm), depending on your desired final thickness.

• Clean your blade between slices to keep cuts neat.

3. Turn the Slabs

• Take each slab and turn it flat-side down so the cut surface is now facing the board.

• This gives you a stable base and aligns the grain properly for the final cut.

4. Slice into Final Pieces

• Trim the ends for flatter final pieces.

• Cut each slab into even, bite-sized slices, adjusting width to your desired serving style (thin for sashimi, slightly thicker for nigiri).

• Again, use smooth, single strokes—no sawing motion—to preserve the clean edges and texture.

• For tartare pieces, take one of these final slices and make several long slices. Then, finish with slices across for diced pieces

5. Slice for Tartare Pieces

• For tartare pieces, take one of these final slices and make several long slices. Then, finish with slices across for diced pieces

6. Storing Leftover Tuna

If you’re not using all the tuna right away:

• Wrap the remaining piece of tuna in a clean paper towel to absorb excess moisture.

• Then, wrap it tightly in plastic wrap (Saran Wrap) to prevent air exposure.

• Store in the coldest part of your refrigerator (ideally around 32–34°F / 0–1°C).

• Use within 24–48 hours for optimal quality.

Tips for the Best Cut:

• Keep your knife blade damp or lightly oiled to glide through the flesh without tearing.

• Angle the knife slightly if you want traditional sashimi-style diagonal slices.

• Chill the knife briefly in ice water for extra clean edges (optional but pro-level).