Balfegó Bluefin Tuna, saffron, pitu caleya and its crests - Balfegó

Ingredients

• 400 gr Balfegó bluefin tuna loin
• Flowers and shoots
• Basque Piparra
• 2 pitu caleya carcasses
• 1 clove of garlic
• 50 ml soy sauce
• 20 ml oyster sauce
• 2 gr saffron
• 1 liter white wine
• 500 ml of water
• 1 red bell pepper
• 1 green bell pepper
• 1 purple onion
• Salt
• Olive oil
• 150 gr tamarind pealed and without seeds (or puree)
• 40 ml extra virgin olive oil
• 80 ml water
• 8 crests
• Sichimi togarashi
• 15 ml water
• 10 ml white wine (in this case we will use Valdespino)
• 10 saffron herbs
• 1 gr soy lecithin