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Profile Image Lara Rodriguez

Bluefin tuna heart ravioli with anticucho and fabada curry

Lara Rodriguez, chef of Kraken ArtFood Restaurant and contestant of Chef Balfegó 2021 presents a very peculiar dish made with a little known part of the bluefin tuna, the heart.



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First we remove the fat and the membrane that covers the heart, leaving it completely clean and keeping only the meat. Next, we cut the heart into small pieces of approximately 1 cm. Now we mix all the seasonings with the finely minced garlic. Add ají amarillo chilli, salt, pepper, cumin and oregano. We add the vinegar and stir the whole mixture. Once everything is well mixed, pour over the pieces of Anticucho and leave to macerate for at least two hours.  We cook with a little sunflower oil.

Ravioli pasta

On a work surface we make a volcano of flour with 500 gr of flour and place 3 eggs inside. Knead little by little, mixing first with the fingertips and then with the whole hand. It should be done with energy, so that everything is well combined. We will obtain a slightly hard dough which should come off the hands. Let stand in a ball with cling film. Knead, stretch and shape to make ravioli.

Fabada curry

On the one hand we make a traditional fabada but with a few sprigs of fresh curry and fresh sea lettuce. Remove the compango and curry and grind. We pass through the chinois and correct the salt. We texturize.


  • 1 Bluefin tuna heart
  • 1/2 tablespoon of pepper
  • 1/2 tablespoon cumin
  • 2 teaspoons oregano
  • 5 garlic cloves, minced
  • 3/4 cup vinegar
  • 1 tablespoon of ají amarillo chili paste

Other elements

  • Lecithin and pickle vinegar to make an air
  • Fennel sprouts

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