Sashimi

Ensure the Fresh Tuna Loin (Sashimi Grade) and Fresh Salmon Loin (Sashimi Grade) are very cold. Pat both loins completely dry with paper towels.

Place the Fresh Tuna Loin (Sashimi Grade) on a clean cutting board. Using a very sharp, long sashimi knife (yanagiba), make a single, clean pull-cut towards you, slicing against the grain into uniform pieces approximately 0.5 cm thick. Arrange the sliced tuna neatly on a serving platter.

Repeat the slicing technique for the Fresh Salmon Loin (Sashimi Grade), cutting against the grain into similar 0.5 cm thick pieces. Arrange the sliced salmon alongside the tuna on the serving platter.