Chef Gianfranco Pascucci and the Mare Bistrot brigade show their skills on bluefin tuna, one of the most precious fish in the world. The idea is very simple: with sustainable fishing and by cooking all its parts, we can best valorise and preserve "the king of the sea" species. Fillet and belly, the most famous and inflated cuts, but also tail, heel, skin, fins, head and chin strap: for each part of the tuna a cooking technique and a recipe designed to make the most of the different flavors of the tastiest fish that the sea gives us.
In collaboration with Berkel www.theberkelworld.com/en/
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1:19 Carving the different parts of the tuna
3:37 Grilling (chin strap)
4:27 Cooking in broth (skins and heel)
4:59 Grilling tataki (belly)
7:11 Tuna and potatoes (chin strap)
8:03 Stewed tuna (calcaneus)
8:41 Spaghetti with tuna and asparagus (head)
10:30 Tuna tartare (fillet)
11:58 Tuna roll with bacon (tail)
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