Bluefin tuna loin, hollandaise sauce, green beans and olives - Balfegó
Ferrán Polls Pelaz from La Lustra restaurant (Huercal de Almería) and Chef Balfegó 2022 semifinalist, presents us with this recipe made with the sweetest and
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Ingredients
- 1 kg bluefin tuna loin
- 200 g of green leaves from a stone pine tree
- 100 g of mature Arbequina EVOO
- 100 g of bluefin tuna fat
- 90 g of tuna broth
- 160 g of egg yolk
- 30 g of pine oil
- Salt and white pepper
- 500 g of Romano bean
- 3 g of xanthan gum
- Early Picual EVOO
- Salt
- 200 g of black olive maceration water
- 2 g of soy lecithin
- 10 g of fresh green bean seeds
- 1 roasted pine nut
- 3 green bean flowers
- 1 Stardew Valley spring onion heart
- 1 roasted tomato cube
- 1 pine shoot
- 40 g of bluefin tuna loin
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