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Profile Image Lara Rodriguez

Balfegó Bluefin Tuna, saffron, pitu caleya and its crests

Lara Rodriguez, Chef of the Kraken ArtFood Restaurant (Gijón) and Chef Balfegó 2021 contestant,  presents an exquisite recipe made with bluefin tuna.



Recipe Image 1672


We sauté a whole garlic clove in oil, and toast the pitu caleya carcasses. We set everything aside.

Then, in the same oil we add the vegetables in large chunks and toast them until they take on a dark color and glaze the bottom of the pan with soy sauce. Afterwards, we add the oyster sauce.

Finally we toast the saffron and mix it with the white wine and water and let it reduce for about an hour and a half, we let it cool and then skim off the fat.

Tamarind emulsion

We grind the cashew nuts to a paste, add water and emulsify with the extra virgin olive oil.

Crunchy pitu caleya crests

Season the pitu caleya crests with Chinese chili powder and salt and fry them carefully in plenty of oil.

Air of saffron and barbadillo

We boil 15 ml of water with 8 to 10 saffron threads. Once it has reached room temperature, we add the lecithin and mix with a blender.


Seal the blue fin tuna for tataki and plate together with all the other ingredients.


  • 400 gr Balfegó bluefin tuna loin
  • Flowers and shoots
  • Basque Piparra

Pitu caleya base

  • 2 pitu caleya carcasses
  • 1 clove of garlic
  • 50 ml soy sauce
  • 20 ml oyster sauce
  • 2 gr saffron
  • 1 liter white wine
  • 500 ml of water
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 purple onion
  • Salt
  • Olive oil

Tamarind emulsion

  • 150 gr tamarind pealed and without seeds (or puree)
  • 40 ml extra virgin olive oil
  • 80 ml water
  • Salt

Crunchy pitu caleya crests

  • 8 crests
  • Sichimi togarashi
  • Salt

Air of saffron and barbadillo

  • 15 ml water
  • 10 ml white wine (in this case we will use Valdespino)
  • 10 saffron herbs
  • 1 gr soy lecithin

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