Balfegó, the only wild bluefin tuna company maintained with environmental sustainability certification See certificate
Traceability QR Code
Do you know the origin of Balfegó tuna?
You must insert the code to continue
Recipes

#Recipe

Profile Image Arianna Gatti

Bluefin tuna loin with sweet and sour soy sauce

Arianna Gatti, chef of the restaurant Miramonti l'altro** in Concesio (Brescia) and contestant of Chef Balfegó 2021 presents a sophisticated and exquisite recipe with blue fin tuna.

Recipes

#Recipe

Recipe Image 1957

Elaboration

For the marinade

To make the marinade, mix all the ingredients in a mortar, crushing the ginger and lemon grass well. Then with a brush paint the tuna with the marinade on all sides. Let it rest for ten minutes and coat with ground black sesame seeds.

For the red onion

To prepare the red onion, bring the vinegar and sugar to a boil, remove the mixture from the heat and add the lemon grass leaves and the lime zest.  Then pour the mixture over the onion and let it macerate for at least half an hour.

Seaweed powder

To prepare the seaweed powder the seaweed must be dried in the oven at 140 °C during 15 minutes, after previously having desalted it thoroughly.  Afterwards grind and sieve the resulting powder. Next we heat the seed oil to 200 °C and fry the tuna for less than one minute. Dry with paper towels. The soy will make the crust caramelized and the sesame crunchy. The inside of the tuna should be raw.

And do you want to be the next winner of Chef Balfegó?

Sign up and participate!

Ingredients

  • 90 g of blue fin tuna loin

For the marinade

  • 20 g soy
  • 15 ml orange juice
  • 2 g ginger
  • 1/2 lemon grass branch crushed
  • 1 g chive
  • 10 ml extra virgin olive oil

For the red onion

  • 1 red onion
  • 200 ml white wine vinegar
  • 150 g sugar
  • 50 g yuzu puree
  • 2 g grated lime zest
  • 3 g combava (lime kaffir leaf)

Seaweed powder

  • 50 g wakame seaweed
  • 50 g nori seaweed
  • 50 g sea lettuce seaweed

Recipes that may interest you

Post thumbnail 2060
#Recipe

Mendreska a la brasa con un fondo de manzanilla de mar y hierbas del litoral

Post thumbnail 2407
#Recipe

Fabes con toro

Post thumbnail 2499
#Recipe

Ventresca de atún a la brasa con picada cítrica de alcaparras y manzana, salsa ahumada de zanahoria y galanga

Post thumbnail 2486
#Recipe

Shabu-shabu de ventresca de atún con sopa de miso