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Profile Image Ander Hurtado

Balfegó Bluefin Tuna Parpatana Ingot with pig trotters, heart and ears

Ander Hurtado, finalist of Chef Balfegó 2021, shares with us the preparation of a delicious dish prepared with parpatana.



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Bluefin parpatana ingot and pig trotters

Season, vacuum pack and cook at 73°C for 10 hours. Remove from the bag and clean the tuna meat, shredding it with the hands using gloves.

Pig trotters

Peel the onion, clean the leek and the trotters of any remaining hair and cook with all the ingredients in a pressure cooker once the pressure rises for 55 minutes.  Remove the trotters, bone them and chop them finely. Mix equal parts of the minced trotters and the shredded parpatana in a deep tray. Cool, remove from the mold and cut into 5×3 cm ingots.

Pork Demi-Glace

Toast the ham bones in a tray in the oven at 210°C for 25 minutes. Toast the vegetables in a pan with a splash of oil. Add the roasted bones to the pan and deglaze the tray with some water and cook during 3 hours. Strain, skim and clarify. Toast two onions and infuse the juice. Add texture with corn starch.

Cooked pork ear

Clean the ear very well to remove all dirt and hair and cook with the rest of the ingredients in a pressure cooker for 1 hour. Cool and cut into thin slices. Reserve in its own cooking liquid.

Part of Bluefin tuna heart

Bleed the heart of the tuna in iced water. Poach the vegetables in a pan with the oil. Add the diced heart and sauté. Add the water, the wine and the spices and cook the entire mixture. Add the cream and the hydrated gelatin and saute the mixture for 20 minutes. Blend in a food processor, pass through a fine sieve and reserve cold.

Iberian ham veil

Remove any stale, yellow fat from the ham and cut very thin slices of the white fat in a ham slicer. Reserve cold between sheets of parchment paper.


In the center of the plate, draw a line with the heart pâté.
Sear the parpatana ingot on a grill, heat in the oven and place it on the plate next to the tuna heart pâté design. Coat the ingot with the demiglaze sauce. Place the ham veil on the sides of the ingot and the hot ear strands around the plate. Arrange a few points of sauce distributed around the plate.

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