Bluefin tuna tartar with partridge marinade and flame grilled cabbage - Balfegó

Name: Bluefin tuna tartar with partridge marinade and flame grilled cabbage - Balfegó
Ingredients: 500 g akami aged 6 days in cold storage, salt, black pepper and chives; 30 pcs. pickled capers; 30 pcs. pickled cauliflower; 60 pcs. toasted pine nuts; Maldon salt; 10 green curly cabbage leaves; Garlic oil; Water, salt and ice; 200 ml partridge cooking stock (reduced); 80 ml Sherry vinegar 25 year-old Reserve; 200 ml of mild olive oil; 100 ml extra virgin olive oil; One tablespoon of Xanthan Gum, salt, pepper; 2 native partridges; 2 cloves of garlic; 1 fennel bulb; 1/2 green cabbage; 1 bay leaf, salt, pepper, fresh thyme; 1 tablespoon of olive oil; 200 ml white vermouth; 100 ml sherry wine; 600 ml mineral water; 250 ml partridge cooking broth; 25 g toasted pine nuts; 25 g fried bread; 1 fried garlic clove

balfego.com

Enrique Medina, chef of Apicius restaurant (Valencia) and contestant of Chef Balfegó 2021 presents a recipe with blue fin tuna that not only seeks to satisfy

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