Tuna Fine Club Sandwich

A recipe for Athinagoras Kostakos

20251027 Balfego Madrid Raulbmstudios02051 Scaled
Mediterranean Loin

Ingredients

Crispy wonton

  • Wonton sheets
  • Blended piquillo pepper
  • Honey

Tomato compote

  • 100 g white onion
  • 1 kg grated tomato
  • Salt
  • Pepper
  • Sugar

Tomato-Tarama Sauce

  • 50 g tarama
  • 30 g white onion
  • 100 g white bread
  • Grapeseed oil
  • Bonito dashi
  • White pepper
  • Salt

Pickled cucumber

  • 500 g vinegar
  • 1
  • 000 g water
  • 120 g sugar
  • 40 g salt
  • Cucumber

Production

Crispy Wonton

  • Cut wonton sheets into 2 × 6 cm rectangles.
  • Brush lightly with blended piquillo pepper and a touch of honey.
  • Bake at 160°C for 12 minutes, until evenly golden and crisp.
  • Cool on a rack.

Tomato Compote

  • Gently sweat 100 g white onion in olive oil until translucent.
  • Add 1 kg grated tomato and cook slowly until reduced by one-third.
  • Season with salt, pepper, and a hint of sugar to balance the acidity.
  • Cool and reserve

Tomato-Tarama Sauce

  • Blend 50 g tarama, 30 g white onion, 100 g white bread (crusts removed), and 40 g lemon juice until smooth.
  • Slowly emulsify with grapeseed oil to a light, mayonnaise-like texture.
  • Finish with a touch of bonito dashi, white pepper, and salt.
  • Chill before serving.

Pickled cucumber

  • Bring to a boil: 500 g vinegar 1,000 g water 120 g sugar 40 g salt
  • Cool completely. Add thinly sliced cucumber.
  • Vacuum seal and refrigerate for 24 hours minimum.

Assembly

1. Place a crispy wonton leaf as the base. 2. Arrange fine slices of tuna on top, followed by pickled cucumber and tomato compote. 3. Repeat the layering twice, finishing with a wonton on top. 4. Spoon tomato–tarama sauce alongside or drizzle delicately over the structure. Serve immediately to preserve the crispness