Two portions — approx. 1 lb total.
Number-one grade tuna loin, skin off and bloodline removed, then dry aged in house. Aging firms the texture and concentrates the flavour. Sear it hard and fast on the outside and leave the centre raw, or serve it raw outright.
Two portions — approx. 1 lb total.
Number-one grade tuna loin, skin off and bloodline removed, then dry aged in house. Aging firms the texture and concentrates the flavour. Sear it hard and fast on the outside and leave the centre raw, or serve it raw outright.
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