Bloody Royale of Balfegó bluefin tuna and tuna heart

#Recipe

Elaboration

Balfegó bluefin tuna royale mousse

Start by adding the shallot and butter in a saucepan and sauté for a few minutes. Then, add the monkfish liver and the Balfegó bluefin tuna head meat. Fry until golden and deglaze with Port and Armagnac. Let the alcohol evaporate, and then add the cream. Reduce and transfer to a Thermomix bowl and cook at 40ºC for 6 minutes. Leave to cool, and pour the mixture into a piping bag.

Balfegó bluefin tuna royale

Carefully open the bluefin tuna loin with a knife and add the prepared mousse inside. Carefully roll the loin and wrap it with the smoked Iberian bacon. Then, sear the roll in a frying pan over very high heat until golden on all sides. Cut and set aside.

Balfegó bluefin tuna royale sauce

Sauté the shallot, white onion, and head of garlic in butter. Then, add the remaining vegetables and fry until golden. Place the hare and the Balfegó bluefin tuna bones in a roasting pan and roast in the oven at 220ºC. Then, deglaze the pan with the wines, stir in the vegetables, and add the blood. Next, cover with water and cook for six hours. Next, strain the sauce and then leave to reduce, adding a few knobs of butter and seasoning with salt and pepper.

Crispy seaweed

Desalt and clean the seaweed and place in a dehydrator for 4 hours.

Turmeric mayonnaise

Gently fry the turmeric before mixing it with the Japanese mayonnaise, salt, and a few drops of lemon juice.

Plating

Place a spoonful of sauce on the plate, followed by the Balfegó bluefin tuna royale, the crispy seaweed, a few dots of turmeric mayonnaise, and the grated cured Balfegó bluefin tuna heart.