• Chef Damián Ríos, responsible for the DeAtún restaurant menu, prepares three dishes exclusively for ZEN

Rich in proteins of high biological value (contains essential amino acids), more even than meat; in minerals (especially phosphorus and selenium, in addition to potassium, magnesium, iodine and iron), vitamins of group B (B3, B6 and B12), AYD and in fat, but healthy.

Almadraba tuna belongs to the blue fish group, the ones with the highest fat content, "mainly omega 3, useful in the prevention and treatment of cardiovascular and nervous system diseases", explains Mónica Pérez García , president of the Association of Dietitians -Nutritionists of Extremadura, belonging to the General Council of Official Associations of Dietitians-Nutritionists.

If you are going to eat raw or undercooked, the dietitian-nutritionist recommends that you should freeze beforehand to avoid the presence of anisakis . If not, "you have to cook it at more than 60-70 degrees."

Map of the parts of tuna prepared by the DeAtún Group.

Grilled, stewed or in tartar. Bluefin tuna, the most appreciated in the tuna family , can weigh 200 kilos. From each specimen, like the pig, they take advantage of the gait. Exploded techniques such as snoring allow you to use all parts: belly, unloading, sirloin, black and white glue, morrillo ...

To incorporate it into the diet, chef Damián Ríos exclusively prepares three recipes with tuna from Almadraba for ZEN . The person in charge of the DeAtún Group menu (with two restaurants in Madrid, on Calle Ponzano 59 and in Velázquez 97 that only serve wild bluefin tuna from the Cadiz trawler) prepares Tuna tartare with shiso leaf, Salmorejo baked with teriyaki tuna and Tuna tail in Cordoba.

Tuna tartare with shiso leaves.

TUNA TARTAR WITH SHISO SHEET

INGREDIENTS: Discharge of tuna, baby ginger, curried mayonnaise (muslin), shiso leaf, oil and salt.

PREPARATION: We chop the tuna in dice (better to do it with the cold fish, at the temperature of the refrigerator. But not frozen). Once the tartare is made, it is seasoned with oil and salt, placed on top of the shiso leaf, known as the Japanese basil, which provides a strong flavor with the smell of mint and anise. Finally, the ginger and muslin are placed on top.

Baked teriyaki tuna salmorejo.

SALMOREJO BAKED WITH TERIYAKI TUNA

INGREDIENTS: Discharge of tuna, tomatoes, aji panca, oil, salt, vinegar and teriyaki sauce.

PREPARATION: Bake the tomatoes at 160 degrees for 30 minutes. After that time the salmorejo is prepared. Instead of bread, add half a tablespoon (15 grams) of ají panca (Peruvian red chili), oil, salt, and vinegar, and crush it.

Then cut the tuna into cubes and marinate with teriyaki sauce. To place a tuna salmorejo bed is placed using a cylinder mold.

Tuna tail in Cordoba.

TUNA RABO A LA CORDOBESA

INGREDIENTS : Tuna parpatana in medallions, peas, onion, carrot, garlic, wine, tomato, salt and half a book of red wine.

PREPARETION: We split the onion, carrot and garlic, and, next to the peas, it sautees very well. Then the tomato is added and finished refining.

To cook the tuna, pour the red wine and salt. When you have reduced a little, half a liter of water is incorporated and allowed to reduce for about 20 minutes. Once cooked, it is placed: the sofrito is placed and the blinking medallions on top.

According to the criteria of The Trust Project

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