Tuna Sausage Anyone?

So yeah, I get a lot of tuna chain to work with. It has a lot of meat, but a lot of sinew and connective tissue that won't ever cook off, so it's rendered useless unless you scrape the meat off which leaves you with tuna that's at most suitable for tartare. Growing tired of the usual tartare or fish cakes with the scraps, I came up with this which actually worked and tasted great. Flavored with Szechuan peppercorns, soy sauce, and ginger. I season the meat and then roll it tightly in plastic wrap and then cryovac it to help hold the shape and keep water out as I poach it. Then it can be poached off, unrolled, and sliced. Seared, the sausage actually tasted like real sausage which was unexpected, but welcome. This technique opens up a new way to use fish scraps.