Ingredients:

• 300 grams of red tuna.
• Extra virgin olive oil Oli “Coll de l’Alba, morruda variety.”
• Crispy seaweed.
• Soy sauce.
• Truffle.

Preparation

First of all, we will choose a good saku, a rectangle of tuna loin, which is the cut we use for sashimi. Once selected, using an appropriate knife (i.e., very sharp and fairly long), we will make the sashimi cuts. The cuts should be approximately five millimeters thick and should be made with a single motion.

Once we have enough sashimi, we will place it on a plate, preferably rectangular. Before doing so, we will have brushed the base with soy sauce, then we will add the red tuna cuts in an orderly fashion, slightly overlapping each other, as shown in the photograph. Next, we will add a line of grated truffle and some pieces of crispy seaweed.

To finish, we will drizzle with a splash of extra virgin olive oil, and our red tuna sashimi recipe will be ready.

Photo: By @madolphi (Tomàs Also Felicidad).

Recipe: By @madolphi (Tomàs Also Felicidad).