Tuna and Jamon Blocks

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 350 g (12 oz) sashimi-grade yellowfin tuna, about 12 x 8 x 4 cm (4½ x 3¼ x 1½


Place the tuna block, lengthways, on a board and cut into fourteen 5 mm (¼ in) slices. Place the slices on a tray. On a separate tray, place a