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Slicing tuna for carpaccio question

A Fish Called Wanda | Mar 29, 2005 08:21 AM

Does anyone know any tips or tricks for slicing raw tuna very thinly for carpaccio? Which direction should you be slicing in? I always thought that it should be cut in the same direction as steaks are cut, but paper thin. That's kind of tough since tuna is usually sold already sliced into steaks. I tried using a sharp knife and everything, and I still can't get it thin enough. Any suggestion?

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