A 230–280g block of sashimi-grade yellowfin tuna loin from Sri Lanka — sourced from MSC-approved Indian Ocean fisheries and prepared for raw service. Yellowfin is the mainstream sushi tuna for good reason: clean, firm, ruby-red flesh with a generous oil content and a flavour that takes both delicate and bold sushi treatments. A genuinely premium ingredient at home, and one that opens up a wide range of preparations beyond sashimi.
Pack details
- Net weight: 230–280g per pack
- Species: yellowfin tuna (Thunnus albacares)
- Catch: wild, MSC-approved Indian Ocean fishery
- Origin: Sri Lanka
- Form: sashimi-grade loin block, frozen
- Storage: keep at −18°C; defrost overnight in the fridge; consume within 24 hours of thawing
How to serve tuna sashimi
The classic test of sashimi tuna is in how clean it cuts — chill the loin until firm before slicing with a sharp wet knife.
- Sashimi: slice 5mm thick across the grain, serve with soy, wasabi and pickled ginger.
- Nigiri: slice thin, drape over small rice balls; brush with nikiri soy.
- Tataki: roll the loin in coarse salt or sesame seeds, sear all sides in a smoking pan for 30 seconds each, chill, slice; serve with citrus-soy ponzu.
- Poke bowls: dice 2cm cubes, dress with soy, sesame oil, spring onion and chilli; serve over sushi rice with avocado and cucumber.
- Tartare: dice fine with shallot, capers, lime, sesame and chilli.
Pair with chilled Junmai Daiginjo, a clean Riesling or a Sauvignon Blanc.
Sourcing and delivery
Yellowfin tuna from MSC-approved Indian Ocean fisheries, prepared in Sri Lanka to sashimi-grade and frozen at peak. Dispatched frozen from our UK warehouse in insulated packaging.
