• 500 g tuna loin
  • 300 g frying potatoes
  • 150 ml cream
  • 500 ml olive oil
  • 25 g tempura flour
  • 100 ml rice vinegar
  • 50 ml soy sauce
  • 25 ml mirin
  • 2 g ginger
  • 10 g green spring onion
  • 1 tablespoon pea shoots
  • 1 tablespoon salt

Bluefin tuna and chips


This recipe calls for around 500 g of Fuentes bluefin tuna loin.

Begin by making a marinade with the rice vinegar, soy sauce, mirin, ginger and spring onion. Meanwhile, cut the bluefin tuna loin into 125 g portions and marinade for 6 to 12 hours.

Fry the potatoes in the traditional manner, in a frying pan with oil; drain and blend with the hot cream to give a smooth mash. Salt to taste.

Use the same oil as for the potatoes to fry a few drops of tempura flour dissolved in a little water.

Remove the tuna from the marinade, pat it dry and sear in a frying pan over a high heat in a few drops of olive oil.


Place the diced tuna on a plate together with a dollop of creamy potato chip purée, a few drops of fried tempura, and for a special finishing touch, add a few pea shoots.

It is very important to sear the tuna over a very high heat to give it a thin coloured outer layer, while leaving it uncooked within.

Chef’s note.