There is more to a chef’s repertoire than bluefin tuna belly and loin. Other parts of the tuna’s anatomy previously considered “discards” now take pride of place in the most innovative recipes. Such as this “Insides Stew”, made from “tuna offal”: heart, tripe, liver and backbone… The result could not be more delicious.
METHOD FOR THE JUS
Make a stock from the tuna backbones, onion, carrot, garlic and bay leaf. Simmer for 30 minutes, and strain.
METHOD FOR THE OFFAL
Marinate the heart in Yakiniku sauce.
Clean the tripe in water with salt and vinegar, and blanch.
METHOD FOR THE STEW
Toast the hazelnuts and bread, and roast a few cloves of garlic. Soak the dried ñora pepper and scrape out the flesh. Pound the roast garlic, bread, ñora pepper, hazelnuts and parsley into a paste.
In a saucepan, gently fry garlic and onion in oil over a medium heat, add the tripe and maintain the heat. Pour in a little white wine and reduce. Add the stock and simmer. When the tripe is tender, add the potatoes.
Sear the diced heart and the liver in a frying pan. Add to the stew, and thicken with the hazelnut paste. Simmer for a couple of minutes, and serve.
Serve the potato stew on a plate, with the tuna offal on top.