Folks, Albacore tuna tends to have a softer texture then other fishes for crudo purposes. I've inherited a beautiful, line caught loin that i'd like to serve as a crudo, though.
My thought would be to brine the fish slightly (using the chef steps bringing methods for salmon) to give it a more firm texture. Would you recommend a brine? If i'm not cooking the tuna, is that still advised?
