A different way of eating tuna is in the form of a Bao bun, an adaptation that can be very interesting for the palette. This is a recipe to savour in small quantities, but with interesting textures.
Preparation: 20 minutes
Season: All year
• 100g Nardín Cantabrian White Tuna
• 4 tbsp grated ginger
• 50g Ibarra chilli peppers
• 130 ml soy sauce
• 130ml mirin
• Golden sesame seeds
• 4 Bao buns
Drain the grated fresh ginger, then add this drained liquid to the soy sauce and mirin. Mix together in a saucepan and bring to the boil until it has thickened.
Next, fill the Bao bun with the tuna chunks.
Add a little Teriyaki sauce to the Bao bun, then add some slices of the Piparra de Ibarra with EuskoLabel, sesame seeds and serve.