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Belly, potato and pineapple

Rafael Gomes, chef of the Escama restaurant (Oporto) and Portuguese semi-finalist in Chef Balfegó 2023, presented this magnificent dish during his time in the competition.



Recipe Image 39



Mix all the ingredients in a pan, except the aromatic herbs, and boil.
Once it boils, add the thyme and rosemary and let it cool.


  • Clean the belly, cut into 400g pieces and brine for 2 hours. Drain, dry well and vacuum seal. Reserve in a box with water and ice for 3 days in the refrigerator.
  • Brush the pieces with olive oil, roast them over the coals only on the skin side, add the thyme and rosemary directly to the coals to create a little smoke and let rest for about 8 minutes.

Tuna juice

  • Separate the joints from the spine and reserve the liquid inside.
  • Slowly caramelize the julienned onions.
  • Add the tomato concentrate and cook for 2 to 3 minutes.
  • Add the roasted bones and cover with the chicken stock. Let it reduce slowly for about 40 minutes. Strain and mix together with all the previous preparations.

Flavored vinegar

  • Add all the ingredients in a bag and vacuum seal.
  • Bake in a ronner at 82ºC for 2H. Strain through the chinois and reserve in the refrigerator.

Coal oil

  • Put the oil and the garlic clove in a frying pan with a lid.
  • Add 2 to 3 well-lit charcoal stones to the oil and cover immediately.
  • Let the oil cool and infuse for approximately 90 minutes.

Pineapple gel

  • In a bowl, mix the vinegar and pineapple juice. Remove 1/3 and boil.
  • Once well dissolved, pass through a strainer and let it rest until very cold, approximately 1h15.
  • Blend well in the thermomix and let it rest for a few minutes. Reserve cold.

Pineapple chutney

Mix all the cut ingredients together with the pineapple gel and season.

Potato soufflé

  • Cut the potato very thinly with a mandoline, dry the slices well with paper and spread them on a board.
  • Sprinkle half with cornstarch and lightly brush the other half with beaten egg white. Superimpose one half on top of the other and cut in a circle.
  • Fry at 190ºC to fill with air. Dry on paper and season with salt.

Smashed potato

  • Bake the potatoes at 180ºC. Once ready, remove the skin and pass through a strainer. Dry the potato a little over medium heat, add the cubed butter little by little, and add the milk and s