tuna roll

This is a new technique i've recently learned for processing tuna loin. This approach makes the tuna look like a perfect cylinder after you prepare and plate it. First clean the loin removing the blood line and chain. Next section the tuna into long rectangular pieces slicing down the middle from one end to the other. Following that cool the tuna in the walk in for about half an hour until it has firmed up again.

This next step will take two people and a long flat surface. Remove the plastic wrap from the box, one person will hold the plastic wrap tight while the other wraps the tuna. Roll the tuna once with the wrap to secure the plastic on the fish.

At this point you will roll it very tightly, taking care not to rip the flesh, put as much tension on the wrap as you can and begin rolling the tuna until it forms a cylinder. As it becomes round fold the loose ends of the plastic over the ends of the tuna and keep rolling until it is extremely firm and shaped like a pole. Once you have achieved the baton shape place the tuna in the cooler for a few hours (it works best if you do it over night).

The tuna is now ready to slice. Tranche it into whatever thickness you desire. I recommend about an inch thick, unwrap, season and sear in a hot pan and it should keep its perfect round shape.