This is sashimi & sushi quality tuna fillet.
1.Place the unopened pack of tuna saku in a bowl of water for approximately 20-30 minutes. Do not exceed 20 degrees. 2.Do not allow the saku to completely thaw. Remove the saku from the water when about half thawed. Now remove the tuna saku from the vacuum pouch. 3.Wrap the tuna saku in paper towel to remove excess water and wrap again with clean paper towel 2 or 3 times and rest in fridge or cool room for about 15 minutes. 4.Cut with a very sharp long knife.Try to cut each piece in a single motion which provides best presentation. ** Once defrost, use on the same day. Do not re-freeze.