Wednesday, May 18

Five recipes with preserved tuna from the most supportive Cantabrian chefs

Álex Ortiz, José Manuel de Dios, Sergio Bastard, Carlos Arias and Ignacio Solana are five of the seven prestigious Cantabrian chefs who have yielded 27 “Altruistic recipes of anchovy, bonito and tuna from the best chefs in Cantabria“in order to donate all your profits to the Spanish Federation of the Food Bank (FESBAL).

We pay for this delicacy at the fishmonger but (almost) never bring it home

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They are chefs with Michelin stars, Repsol Suns and Bib Gourmand mentions in their restaurants, as well as their compatriots Toni González, from The New Mill, and David Pérez, from The Ronquillo. In addition to the sommelier Teresa Monteoliva, from Cañada Group, and Rafael Prieto, from The Rowan, to collaborate non-profit with the cookbook.

And here they share with us a good sample of their generosity so that you can cook at home with the rich and nutritious canned bonito, although you can also dare to prepare it fresh if you prefer.

Creamy tuna fritter in tempura, by Álex Ortiz, from Cuco Bread.

  • Make a roux by melting 60 g of butter with 20 g of oil from the canned bonito. (Roux is a cooked dough of flour and butter that is used to make and bind thick bechamel sauces or croquettes).
  • When it is hot, add 80 g of flour and work until it is cooked.
  • Add a liter of warm milk and work the dough for 60 minutes over low heat.
  • At the end of the dough cooking, add 120 g of drained canned bonito, 20 g of dash -a dressing flavored with bonito- and we put it to the point of salt.
  • We reserve the dough in the fridge to rest for a minimum of 24 hours.
  • With the rested dough, we make balls of about 25 g and freeze.
  • Mix 100 g of tempura flour with 60 ml of sparkling water and set aside.
  • We heat oil for frying to 180 ° C.
  • On the other hand, we passed the frozen dumplings through the tempura and preferred.
  • We will let the fritters rest to make sure that the inside is thawed.
  • We return to fry them when we go to consume them.

Bonbon brandade waffle, by José Manuel de Dios, from The Well Appeared.

  • We put in a saucepan 100 g of olive oil, a clove of garlic and a cayenne to infuse them and obtain a mild flavor in the oil.
  • With the help of a blender, we make a fine paste together with 100 g of cooked potato and the crumbs of 100 g of canned bonito, to which we will add the infused oil in the form of a string until obtaining a creamy and smooth paste.
  • We reserve in the refrigerator inside a pastry bag to facilitate the filling of the wafers.
  • Cut an envelope of brick pasta into strips about four cm wide and eight cm long.
  • With the help of a metal pastry tube, we roll the pasta on it and we will help ourselves with brushstrokes of an egg yolk to glue the end of the brick pasta.
  • Once we have all the tubes formed, we fry them in olive oil until we get a golden color. We let them cool down to later fill them with the tuna brandade.

Chives, tuna belly and capers, by Sergio Bastard, from The Jewish House.

  • We wrap a chive in aluminum foil and bake for 15 minutes at 180 degrees.
  • To make the garlic puree, wrap two garlic heads in aluminum foil and bake for 30 minutes at 180 degrees.
  • Next, we remove the garlic cloves and emulsify the belly with olive oil.
  • We place the tuna belly, the garlic puree, the capers, the chives and the micromezclum, which is a combination of young shoots, among which there may be dill, arugula, petals, etc., on the plate. harmoniously and aesthetically.

Chicharrón de bonito, by Carlos Arias, of the Emma restaurant.

The pork rind is usually related to products derived from pork, but it is perfectly substitutable for bonito or tuna.

  • To start, we put 300 g of canned bonito to drain.
  • Chop a green pepper and half an onion into very fine pieces. We open an avocado, remove the seed and put the meat in a bowl.
  • Add the juice of three limes, half a chopped onion and chopped coriander.
  • Crush with a fork and reserve. This is how we get the guacamole.
  • In a frying pan, with a tablespoon of olive oil, sauté the pepper and the half onion.
  • Next, we add the bonito and we mark over high heat.
  • Finally, we heat a pan over medium heat and put some tortillas for about 12 seconds on each side.
  • On a plate we put the tortilla, then a spoonful of guacamole and finish with the pork rinds on top.
  • A complementary option is to cut the lime and squeeze it on top.

Tuna belly, tomato tartare and oil emulsion, by Ignacio Solana, of the Solana Restaurant.

  • We started by making the tartar with five vine tomatoes. We cut them at the base and scald them slightly. Then we immerse them in water and ice to cut the heat, we peel them and remove the hard part of the branch.
  • Then we cut them and we only keep the part of the tomato flesh (we discard the hearts, the water and the seeds).
  • We cut the tomato into tiny squares as if it were meat for the steak tartare.
  • Cut two pickled gherkins, a small shallot and two brunoise capers and add.
  • We put four egg yolks in a glass and mix them with a few drops of Perrins sauce, Tabasco, six or seven tablespoons of olive oil, one tablespoon of honey and one of old mustard, salt and pepper.
  • We move everything well and heat between 50-55 in a bain-marie for three minutes and set aside.
  • Mix the bowl of tomatoes with the yolk sauce and stir well with two spoons. We booked.
  • Now, we are going to make a light mayonnaise taking advantage of the oil from the tuna belly in the blender glass mixed with an egg yolk with a pinch of salt and a dash of Modena vinegar.
  • We emulsify and make a light sauce. We introduce in a kitchen bottle and reserve.
  • We arrange a circle of tomato tartare at the base of the plate, we open the belly flakes and we place them horizontally on top.
  • We finish with some vertical lines of mayonnaise in the center of the belly and decorate with some shoots of nasturtium or iceberg lettuce.

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