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How to Prepare Albacore Tuna Tataki

The albacore tuna tataki we sell in our Seafood Department is an expertly trimmed loin of the fish that's quickly seared, but still raw in the middle.
That tuna is also sashimi grade. The term sashimi grade, or sushi grade, means the fish has been frozen long enough, and at a cool enough temperature, to destroy any parasites that might be present. It's for that reason our tuna tataki can be thawed, sliced, flavoured and enjoyed as is. Below is one way to prepare and serve the tuna as an appetizer or main dish in a Japanese-style dinner.

Step 1:

Thaw tuna slowly in the refrigerator, or do so by submerging the cryovac package of fish in a sink of cold water. Leave the fish partially frozen in the middle, as that will ensure it’s firm enough to cut into nice clean slices that will thaw by the time you serve the fish. Unpackaged the fish and with a sharp knife, slice, width-wise, into 1/4-inch or so slices.

Step 2:

Arrange the fish in an overlapping row on a serving dish.

Step 3:

Drizzle the fish with ponzu sauce, to taste. Ponzu sauce is a Japanese-style sauce flavoured with such things as citrus, rice vinegar and soy sauce and is great on seafood. You’ll find it for sale in our Asian foods aisle.

Step 4:

Decorate and flavour the top of the fish with such things as toasted sesame seeds and thinly sliced green and pickled ginger. Let the fish marinate and meld with the flavours you topped it with for 10 minutes or so, and then enjoy.

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