Bluefin tuna with Bloody Mary

The menu of a restaurant is its declaration of principles, an idea before its clients. Under this heading of dishes, a kitchen reveals what it gives importance to and, on the contrary, what it does not. In our opinion, the letter must be a living being in constant movement, fed by the stimuli it receives from the season. The more sensitivity you show to this drive, the closer it will come to our aspiration.

Brought to the kitchen, these words are validated through the bonds of union established with the suppliers. Thanks to this communion, we know, for example, the splendid moment that tomatoes, lettuce, green beans, onions and cucumbers live in the garden these days. From the complicity with artisanal fishing, now in Lakasa we consume albacore, baby squid, mackerel, corvina and grouper.

In summer, it is also a time for wild tuna, caught under strict quota control to guarantee the species. Its migratory nature and its diet mark the qualities of the meats, with a bright red hue, striking fat infiltration and a powerful flavor. Tunas very different from those raised in fish farms, which live locked in cages, with hardly any movement, with an artificial diet based on proteins and fats destined to fatten the animal, but which provide an unnatural flavor.

For the recipe, we use two parts of the wild tuna, the unloading and the unloaded. Both located on the back. The first, on the high back, also called black because of the color of the skin. The discharge is obtained from the lower or white loin, named for the whitish hue that the skin acquires as it advances towards the belly. Compared to other pieces such as belly or tail, they are meats with a more intense red, but with lean qualities and less fat content. Made in raw it is the best way to appreciate its texture and flavor.

With the simple dressing of a Bloody Mary on raw dice we achieved this goal. The tomato broth wraps and enhances the taste of tuna, reinforced with refreshing sensations brought by the spicy tabasco and the bittersweet from the perrins sauce.

Consuming seasonal products brings profit. One is to give viability to producer projects that put sustainability before profit. Thanks to this support, we managed to change the world (a little bit). Perhaps, in that generosity and conscience, the mystery is kept to enhance the flavor of our dishes.

Diced Bluefin Tuna Loin with Bloody Mary

Ingredients (4 people)

• About 180 grams of tuna loin per person
• 450 grams of crushed ripe tomato without seeds
• Salt and pepper to taste
• 5 drops of tabasco (or to taste)
• 6 drops of perrins sauce (or to taste)
• Some lettuce leaves

Elaboration

Peel and peel the tomatoes; crush the pulp; depending on the tomato, it may be convenient to strain that pulp through a very fine strainer to remove part of the water and concentrate the flavor.

Season that pulp to taste with salt, tabasco, perrins sauce and pepper.

Dice the tuna loin and reserve.

At the time of eating, dress the tuna cubes with the Bloody Mary room; top with aromatic herb buds or lettuce.