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 Tajiri Nobuyuki

Balfegó bluefin tuna tataki and ponzu

Our master Tajiri Nobuyuki teaches us how to make a simple, fast and absolutely delicious tataki. Preparation time: 15 minutes.

Recipes

#Recipe

Recipe Image Play icon 499

Elaboration

Ponzu sauce

To make the ponzu sauce, pour the lemon juice, orange juice and soy sauce in a bowl. Then, add the sugar and stir to dissolve well. When the mixture is ready, strain it to remove any remaining pulp and set aside.

Tataki

To prepare Balfegó bluefin tuna tataki, we soak the wakame seaweed (usually sold dehydrated) for five minutes and let them drain.

Take the Balfegó bluefin tuna saku (a block). Put a frying pan on the fire and, when it is very hot, add the oil. Next, sear the bluefin tuna loin saku for 15 seconds on each side. Once it is ready, coat it with sesame seeds on the outside and let it rest in the refrigerator for about 10 minutes.

While waiting for it to cool, chop the chives and grate the ginger very finely. Now we can start plating with the wakame seaweed.

After 10 minutes, cut the loin saku into slices of about half a centimeter and place them on wakame seaweed in a fan shaped pattern. Coat the pieces with the ponzu sauce and sprinkle with some chopped chives and grated ginger (to taste).

We can accompany our tataki with some daikon oroshi (grated daikon radish). To prepare the daikon oroshi, simply peel the daikon, grate it with a fine grater and put a small spoonful next to the Balfegó bluefin tuna tataki to accompany it.

*Daikon contains digestive enzymes that will help make our digestion easier.

Ingredients

150 g Balfegó bluefin tuna loin

    Ponzu sauce

    • 10 ml squeezed lemon juice
    • 25 ml squeezed orange juice
    • 30 ml rice vinegar
    • 50 ml soy sauce
    • Sugar to taste. We recommend one teaspoon, or about 20 g.

    Tataki

    • A little bit of sunflower oil to sear our tataki
    • Dehydrated wakame seaweed
    • Sesame seeds
    • Chives
    • Ginger to taste

    Recipes that may interest you

    Post thumbnail 478
    #Recipe

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

    Post thumbnail 807
    #Recipe

    Fabes con toro

    Post thumbnail 737
    #Recipe

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

    Post thumbnail 669
    #Recipe

    Shabu-shabu de ventresca de atún con sopa de miso