BLUEFIN TUNA STEAK “PIPIRRANA” (A TRADITIONAL SUMMER DISH)
RUBÉN SÁNCHEZ - EPÍLOGO
Ingredientes
  • For the steak: 25 grams of bluefin tuna steak per person
  • For the pipirrana broth: 1 Red pepper, 1 Green pepper, 1 white onion, 1 red onion, 1 l Sushi vinegar, 100 ml. Sherry vinegar, 20 ml. White wine vinegar, 500 ml. White wine, 1.5 l water
  • For the egg: 12 egg yolks, 300 ml. soy sauce, 100. ml. Pedro Ximénez
  • For the pipirrana vegetables: ½ tomato, ½ red pepper, ½ green pepper, ½ red onion
  • For the rosemary cream: Sprig of rosemary, ½ l. milk, 1 clove of garlic, dash of olive oil, ½ 35% cream
  • For the crispy nori seaweed: 1 wafer of nori seaweed, 1 l. (half and half)
  • Other ingredients: Lime zest, pea shoots.

Preparation

For the bluefin tuna steak:

  • Cut ingots from the central part of the loin, then cut slices of 2x3 cm and 0.5 cm. This gives us 25 grams per person. Set aside until the pipirrana broth is cold.

For the pipirrana broth:

  • Cut the vegetables roughly and irregularly, then fry them without any oil until they begin to toast and soften. Add the white wine and reduce until it almost disappears. Add the vinegar in the order of the recipe and let it boil again. When it begins to boil, leave for two minutes, and add the water, then boil again. Leave for another two minutes and immediately cover with film off the heat and leave until the next day.
  • Remove from the cold and strain the mixture first through a fine strainer and then through a medium strainer until clean. Reduce again to half its volume and strain once more through a fine strainer. Cool and set aside 250 ml cold for the loin before serving.

For the egg:

  • Extract twelve yolks, place in the recipe mix and leave for two days. Clean with water very carefully, remove and crush with a spoon against a sieve. Recover this mixture and put it in a bottle.

For the pipirrana vegetables:

  • Cut the vegetables into an extremely small brunoise then set aside.

For the rosemary cream:

  • Put the oil in a saucepan and heat without boiling. Add the rosemary and garlic and mix well. Heat the cream and milk at the same time, pour the mixture into the rosemary and mix well until well reduced. Cool and put in a piping bag.

For the crispy nori seaweed:

  • Cut 2x3 cm slices, decorate half and half and place on top of round stones. Bake in the oven at 160 degrees for 20 minutes, then remove CAREFULLY.

 

Serving instructions

Mix a little egg with the pipirrana vegetables and make a sushi rice shape. Place the bluefin tuna loin slices in the cold pipirrana broth set aside for this and leave for 5 minutes.

Place the vegetable broth mixture in sushi rice shape in the centre of the dish. Place the tuna slice on top, then a few other vegetables on top of this, and the pea shoots on top of this, the egg on one side and the rosemary cream on the other side, the warm pipirrana broth on one side and the crispy nori seaweed on the other side.

When tasting, break the crispy nori seaweed and mix the whole dish with the pipirrana broth to taste all the flavours.

    -

 Sello CLM

 

In this recipe, tuna stands out as an oily fish that provides Omega 3 fatty acids. Omega 3 helps to maintain normal cholesterol levels.

Tuna has high biological value proteins and B vitamins related to the maintenance of the cardiovascular system. It also provides fat-soluble vitamins (vitamins A and D). It is served with vegetables to enrich the dish.

 

RUBÉN SÁNCHEZ - EPÍLOGO

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