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Profile Image Ander Hurtado

Warm Balfegó tuna and begi handi ramen with autumn nuances

Ander Hurtado, finalist of Chef Balfegó 2021, shares with us the preparation of a particularly special and exquisite dish.



Recipe Image 1631


Tuna essence

To prepare the tuna essence, all the ingredients must first be vacuum-packed and steamed for 12 hours at 90 ºC. We then strain them through a cheesecloth and infuse them with kombu seaweed and reserve cold. We skim and set them aside.

Begi handi broth

To prepare the begi handi broth, toast the squid trimmings with some oil and salt in the oven at 210 ºC for 30 minutes. Toast the chopped vegetables in a casserole with a drizzle of oil and when the squid trimmings are toasted, add them to the casserole with the vegetables. Deglaze the squid tray with water and add it to the casserole as well. Add the 8 liters of water and cook for 2.5 hours. We eliminate the fat, strain and clarify.

Tuna broth and begi handi

To make the tuna and begi handi broth we join the two broths in equal quantities and make the broth a little thicker with corn starch.

Squid tagliatelle

To make the squid tagliatelle, clean a large squid by removing the fins, head, tentacles, guts, feathers and hard parts, leaving the loins clean and reserving the ink. Then, with a knife we cut thin slices in the form of tagliatelle.

Balfegó bluefin tuna akami

Make sakus with the tuna loin and cut into 2×2 cm cubes. Set aside and temper before plating.

Pickled shallot

To make the pickled shallot, cut the shallot into fine rings. Then, impregnate three times in the vacuum machine and keep vacuum packed in a cold place.

Cured egg yoke

Immerse the egg yolks in the soy sauce and soak for 2 hours. Clarify, beat and reserve in a disposable piping bag in cold.

Squid oil

To make the squid oil we remove the ink from the glands of the squid and mix with the oil without emulsifying completely.


Seasonal truffle: Remove soil and laminate at the moment of plating.
Seasonal mushrooms: Wipe clean with a damp cloth and a paring knife and laminate very thinly.
Tiny nasturtium leaves
Salt flakes


Heat the tuna and begi handi broth and arrange it in the form of a circle in the bottom of a deep plate.
Inside the circle distribute the tuna cubes and on top of the cubes with volume the tagliatelle.
Dry the dressing on the shallot rings and place one on top of each tuna cube.
On each tuna cube, place a small button of cured yolk and on top of this a nasturtium leaf.
With the help of a pipette put a few drops of the ink emulsion in the broth as well as the truffle and the sliced mushroom.


Tuna essence

  • 1 kg tuna ossobuco
  • 250 g water
  • 50 g dried kombu seaweed

Begi handi broth

  • 8 liter water
  • 2 onions
  • 2 leeks
  • 8 cloves purple garlic
  • 3 kg squid trimmings (wings, tentacles and tips)
  • 250 g extra virgin olive oil
  • 8 eggs
  • 5 g salt
  • Corn starch

Balfegó bluefin tuna loin akami

  • 1 kg of Balfegó bluefin tuna loin

Pickled shallot

  • 50 g shallot
  • 50 g rice vinegar
  • 50 g soy liquid seasoning (yondu)

Cured egg yolk

  • 2 egg yolks
  • 200 g soy

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