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Recipes

#Recipe

Profile Image Ruben Sanchez

Balfegó bluefin tuna loin pipirrana

Ruben Sanchez, finalist of Chef Balfegó 2021 and chef of the restaurant Epílogo (Tomelloso) shows us how to prepare a very special and exquisite dish.

Recipes

#Recipe

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Elaboration

For the Balfegó bluefin tuna loin

First we cut slices from the central part of the loin and from these we cut 2×3 cm and 0.5 cm slices. Each slice will come to 25 grams per person, reserving these until the pipirrana broth is cold.

For the pipirrana broth

Cut the vegetables roughly and irregularly and saute without any oil until they begin to toast and soften. Then we will add the white wine and reduce until it almost disappears.

We then add the vinegars in the order of the recipe and allow it to boil again. When it starts to boil again, we let it boil for two minutes and add the water. We boil again once more, leave it for another two minutes and immediately remove it from the heat and cover it with cling film and leave it until the next day.

We remove the mixture from the cold and strain it first through a fine strainer and then using a medium strainer until it comes out clean. Then we reduce again to half its volume and strain once more through a fine strainer. We cool and set aside 250 ml cold for the tuna loin before plating.

For the egg

We take twelve egg yolks and place them in the mixture of the recipe and leave them there for two days. Then we rinse them with water very carefully and with a spoon take and pass them through a strainer.
We then take the resulting mixture and put it in a dispense bottle.

For the pipirrana vegetables

Cut the vegetables in very small brunoise, and reserve until the end.

For the rosemary cream

We place the oil in a saucepan and heat without boiling. Next, we add the rosemary and garlic and cook well. Heat the cream and milk together at the same time, pour the mixture into the rosemary and mix well until it reduces thoroughly. Then cool and put it in a piping bag.

For the crisp nori seaweed

We cut sheets of 2×3 cm and paint with the tpt. Then we place on round stones and bake in the oven at 160 degrees for 20 minutes. Remove carefully

Plating

Mix some egg with the vegetables of the pipirrana and make the form of the sushi rice. We then put the Balfegó bluefin tuna loin slices in the cold pipirrana broth that we have saved for it and leave it for 5 minutes.

Put the vegetable mixture with the shape of sushi rice in the center of the plate, on top put the slice of the red tuna and a few other vegetables and pea shoots. On one side put an egg and on the other side rosemary cream. The warm pipirrana broth on one side and on the other side the crisp nori seaweed.

At the time of tasting we break the nori seaweed and mix everything with the pipirrana broth to taste each and every one of the flavors.

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Ingredients

For the bluefin tuna loin

  • 25 gr of Balfegó bluefin tuna loin per person

For the pipirrana broth

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 white onion
  • 1 red onion
  • 1 l. Sushi vinegar
  • 100 ml sherry vinegar
  • 20 ml white wine vinegar
  • 500 ml white wine
  • 1.5 l water

For the eggs

  • 12 egg yolks
  • 300 ml soy sauce
  • 100 ml Pedro Ximénez

For the pipirrana vegetables

  • ½ tomato
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ red onion

For the rosemary cream

  • Rosemary bouquet
  • ½ l. milk
  • 1 clove of garlic
  • 1 dash of evoo
  • ½ cream at 35% mg

For the crisp nori seaweed

  • 1 sheet nori seaweed
  • 1 l. tpt
  • Others
  • Lime zest
  • Pea shoots

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