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Elaboration
Bluefin tuna belly and loin
Mix together the salt and herbs and marinate the bluefin tuna belly and loin for approximately 30 minutes.
Potato salad
Finely dice and sauté the potatoes and spring onions and cook al dente. Finally, finely dice and add the radish.
Bluefin tuna broth
Roast the bluefin tuna pieces at 120°C for around 15 minutes. Then, bring to a gentle boil in a pot with the water. Simmer over low heat for around one hour. Finally, leave the chopped herbs to rest together with the bluefin tuna pieces for about 30 minutes.
Green sauce
Mix all the ingredients together and roll out the dough thinly. Steam at 100°C for one hour. Finally, leave to dry and fry at 200°C.
Horseradish cream
Whisk all the ingredients together as if making mayonnaise.
Green sauce cream
Steam the yolk at 80°C for 15 minutes and mix well with the remaining ingredients.
Radish salad
Julienne both radishes and dress with olive oil and a splash of vinegar.
Garnishing the dish
Parsley, chervil, tarragon, pimpernel, chives, dill, lovage, and cress.
Ingredients
- 100 g Balfegó bluefin tuna belly
- 100 g Balfegó bluefin tuna loin
- 100 g herbs (parsley, chervil, tarragon, pimpernel, chives, dill, lovage, and garden cress)
- 100 g coarse salt
Potato salad
- 1 potato
- 1 shallot
- 50 g radish
Bluefin tuna broth
- 500 g Balfegó bluefin tuna bone
- 500 g Balfegó bluefin tuna secret cut
- 500 g Balfegó bluefin tuna bloodline
- 50 g tuna flakes
- 3-4 l water
Green sauce
- 50 g green herb paste
- 50 g tapioca flour
Horseradish cream
- 20 g horseradish cream sauce
- 20 g egg yolk
- 300 g grapeseed oil
Green sauce cream
- 150 g egg yolk
- 50 g yogurt
- 20 g green paste
Radish salad
- 1 green radish
- 1 red radish
