Fuentes, el atún rojo
Fuentes, el atún rojo

Recipes

Ingredients

  • 600 g tuna belly
  • 1oo ml white wine
  • 50 ml cream
  • 250 g butter
  • 25 g shallots
  • 60 g seaweed
  • 40 g tuna roe
  • Soy sauce
  • Palo cortado sherry

Seared tuna belly, seaweed, butter sauce and tuna caviar

Receta ventresca atún rojo Fuentes

Method

The belly is the truly legendary cut of tuna. Pink in colour, with a silky and highly delicate texture, the belly has the highest level of intrinsic fattiness. Enjoy it in this recipe lightly seared over a high heat.

Begin by letting the belly reach room temperature, preserving its essence and flavour and making it much more succulent.

Sauce:

In a casserole, reduce the white wine with the finely chopped shallots. Add the cream, and bring the mixture to a simmer. Leave over a moderate heat and gradually add the finely diced butter. Use a hand blender to mount the butter sauce, while flavouring with a few drops of palo cortado, then set aside.

Dress the seaweed (wakame, tosaka, sea lettuce) with a little soy sauce.

Presentation

Once the sauce is ready, seal the tuna belly over a high heat.

Arrange a little bed of seaweed on a plate. Place the tuna on top. Pour over the butter sauce, covering part of the tuna belly, and grate the roe with a fine grater.

Bon appétit!