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Profile Image Adrián Figueroa

Bluefin tuna tartar with burrata

Adrian teaches us how to make an akami tartar with burrata in a simple, fast and absolutely delicious way. Preparation time: 15 minutes.



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Prepare the dressing by mixing the ingredients in a bowl. First add the egg yolk, mustard, tabasco and emulsify a little with a hand mixer.

Season with salt and pepper and add the chives, capers, a few drops of lemon juice and emulsify again. Set aside.

We take the piece of Balfegó bluefin tuna loin and cut it into cubes, between ½ and 1 centimeter depending on our tastes. The important thing is that they are the same size.

Once the tuna is cut, put it in a bowl and mix it with the Chinese onion, until both are well integrated. Then, add the reserved dressing and mix it gently.

With a spoon, arrange the tartar on a plate, reserving a space for the burrata. We break it a little and place it right next to the tartar, seasoned with a drizzle of extra virgin olive oil and a touch of salt flakes.


  • 130 g of quality Balfegó loin, in preference akami (the reddest)
  • 30 g of Chinese onion
  • 1/2 burrata
  • 1 pinch of Maldon salt
  • 1 spoon of extra virgin olive oil

For the seasoning

  • 1 teaspoon of wholegrain mustard
  • 1 egg yolk
  • 2-3 drops of Tabasco
  • 1 tablespoon of olive oil
  • 1 teaspoon of vinegar
  • 1/2 squeezed lemon
  • 1 pinch of salt
  • 1 pinch of black pepper

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