on freezing tuna....

        Here is a crudo dish which we are currently running on our fall menu. I'm pairing the ahi tuna  with basil oil, olive soil, bloomed mustard seeds, and micro celery. I brush the tuna with a good quality olive oil and season it with sea salt. I like to freeze my tuna prior to slicing it, this allows me to get nice clean even slices every time without affecting the quality. I take the tuna logs and roll them in plastic wrap. I then take the ends of the plastic wrap and twist them tightly making sure to prevent any air from being captured in the log. Once tightly wrapped I place the wrapped tuna in the freezer for a couple of hours. Before service starts I take the frozen logs out and let them defrost a bit at room temperature, about 5 minutes. I cut the tuna logs while still frozen and place them on a parchment paper lined sheet pan to defrost prior to serving. Here is a picture of what the finished product looks like.