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Profile Image Cristobal Muñoz

Bluefin tuna in our surroundings

Chef Cristobal Muñoz, finalist of Chef Balfegó 2021, presents a recipe that highlights the exquisite essence of bluefin tuna.



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Bluefin tuna and pollen

Cut cubes of bluefin tuna loin with a size of  2 cm x 2 cm. Keep refrigerated until further marinating.

Pollen garum

To make the pollen garum, all the ingredients should be crushed together. We then mature it in a fermentation jar at 60 ºC for 3 weeks. Finally, we filter and decant.

Pollen teriyaki

For the pollen teriyaki, all the ingredients should be ground together until a smooth mixture is obtained. Then marinate in it the blue fin tuna cubes during 10 minutes.

Alginate bath

To prepare the Alginate bath, both ingredients must be blended in the Thermomix for 10 minutes at maximum speed. Let stand until its use.

La Bañeza bean base

To prepare the La Bañeza bean base, the beans must be hydrated for 12 hours. Then place the hydrated beans with the rest of the ingredients and cook for 50 minutes in a pressure cooker. Finally remove the seasoning vegetables and separate the beans and cooking broth.

Bean gnocchi

To prepare the bean gnocchi, blend the previous mixture at maximum speed in Thermomix for 5 minutes. Rectify salt and pass through a fine chinois. Next, we add the eel chopped in brunoise to the bean mixture. We reserve the mixture in a piping bag with smooth nozzle no. 15. We continue to pour strips of the mixture into the alginate base and cut small gnocchi with scissors. Let stand in the alginate base for 1 minute Finally we wash the gnocchi in different baths and preserve them in Iberian ham fat.

Pollen ti