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


Profile Image Adán Cordero

Pickled marmitako and La Mancha causa

Adán Cordero, chef at the Santo Mauro restaurant (Madrid), prepared this special recipe with Bluefi Tuna loin during his time in the Chef Balfegó 2023 competition.



Recipe Image 77


Balfegó Bluefin tuna

Remove the skin of the loin and segment the parts.Cut only the lower loin into 4x4cm ingots, temper, season with salt and pepper and spread with olive oil. Sear on a robota/grill/iron. Let it rest for 2-3 minutes and cut into rectangular and triangular pieces.

La Mancha Causa

Wash the potato and microwave, wrapped in a tupperware, for 9 minutes. Peel, pass through a sieve and add the juice and the lime basket. Mash the saffron with salt in a mortar until obtaining a fine powder. Add the Arbequina oil. Mix everything and season with salt. Fill a piping bag with the causa.

Pickled marmitako

Wash and cut the vegetables into brunoise. Sauté the garlic with oil. Add the spring onion along with the salt/kamput pepper.

After 5 – 10 mins add the peppers along with the diced potato and the seeded chili. Let 10 minutes pass and add the tomato concentrate, ñora pulp and sichimi togarashi.

After 5 mins, wet with liquids, except vinegar. Let it cook over low heat until the potato is tender. Crush and strain. Let cool and add the vinegars.

Vegetables stock

Wash, peel and cut all the vegetables. Lightly sauté the onion and leek. Add the rest of the vegetables, moisten with water and cook for 3 and a half hours. Strain and reserve.

Fish stock

Bleed the bones and cuttings with water and ice until they are no longer muddy.
Wash, peel and cut all the vegetables. Bring all the elements to a boil together from cold water. Once it starts to boil, calculate 20 minutes of gentle cooking and 30 minutes of rest. Strain and reserve.


Sauce 2 and a half tablespoons of marmitako at the bottom of the plate at a cold/warm temperature. Place the cuts of Balfegó bluefin tuna on top, previously brushed with arbequina oil and seasoned with Maldon salt flakes. Create random-sized spheres of causa potato and plate them together with the tuna sticking out above the marmitako.

Add lentil sprouts between the causa and the tuna and a few drops of Picual oil.


Balfeó Bluefin tuna

  • 3-4 kg of fresh loin

La Mancha Causa

  • 400 gr baby potato
  • 2 g lime zest
  • 30 g lime juice
  • 10 g Arbequina olive oil
  • 2 g Kosher salt
  • 0.1 g saffron
  • Cs salt

Pickled marmitako

  • 14 g sliced ​​garlic
  • 70 gr Arbequina olive oil
  • 300 gr lamuyo red pepper
  • 180 gr lamuyo green pepper
  • 150 gr chives
  • 15 g fine salt
  • 0.5 gr sichimi togarashi
  • 0.5 g fermented kampot pepper
  • 2 pcs amazon chili
  • 90 gr sour potato
  • 20 gr tomato concentrate
  • 20 gr ñora pepper pulp
  • 200 gr vegetable stock
  • 200 gr fish stock
  • 200 gr water
  • 25 g apple cider vinegar
  • 10 g komaesu rice vinegar
  • 20 gr forum chardonnay vinegar

Vegetables stock

  • 500 gr onion
  • 500 gr carrot
  • 100 gr cabbage
  • 200 g turnip
  • 150 gr leek
  • 250 g chickpeas
  • 3 L water

Fish stock

  • 3 L water
  • 1 kg bones and bluefin tuna trimmings
  • 75 gr chives
  • 50 gr leek
  • 25 gr fennel
  • 15 g celery
  • 1 g black pepper
  • 2 bay leaves
  • 3 sprigs parsley


  • Maldon salt flakes
  • Lentil sprouts
  • Picual oil

Recipes that may interest you

Post thumbnail 1787

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

Post thumbnail 2171

Fabes con toro

Post thumbnail 2129

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

Post thumbnail 2146

Shabu-shabu de ventresca de atún con sopa de miso