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1. Remove the skin and bones from the belly, without taking off the fat between the skin and the meat.
2. Cut the tuna into 3 cm thick rectangles of 7 x 3 cm, without cutting off the fat.
3. Cover the pieces with the coarse salt and leave to cure for around 21 hours.
4. At the end of this process, remove the tuna from the salt and clean well with a damp cloth, making sure there are no grains of salt left on the meat.
5. Slice the tuna belly along the flat plane, against the grain, to create 0.1 cm thick rectangles of 7 x 3 cm.
6. Place the slices onto wax paper so they are not touching.
7. Finish by "painting" the slices of tuna belly with Joselito oil.
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