Slice <quantity>1</quantity> tuna loin into <quantity>6<unit>inch</unit></quantity> pieces on a cutting board lined with butcher’s cloth

Place the pieces, skin-side down, on the cutting board. Use the knife to remove the bloodline and slice off the skin along the bottom

Remove the darker meat

Slice the tuna into <quantity>1<unit>inch</unit></quantity> wide slabs

Slice 1 slab into thirds for smaller size tuna steaks

Cut the tuna steak-sized pieces into very thin slices

Slice the slabs that have more sinew into cubes for tuna kabobs

Add olive oil to a kabob skewer

Place tuna cubes on the kabob, making sure to go through the sinew

Scrape the tuna from the back of the skin that was removed from the steaks with a spoon. Place it in a bowl to make tuna tartare. All the tuna cuts are ready

Use this knowledge to get the most out of your tuna!