Tuna and Jamon Blocks

Preparation info

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

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

Method

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