Aburi red tuna tataki.

2 comments

1. You can do seared so much different ways I like mines done seared all four sides for a couple of seconds bravo 2 you looks delicious 🤙🤙🤙

2. Just to give some constructive criticism, but the knife skills need major work here. This looks like a pile of roughly chopped beef. Practice your knife sharpening and knife skills in general. You’ll get way better cuts on the fish and the negi should be way thinner. Props for sending it though, keep practicing!