Nardín Cantabrian White Tuna Bao buns with Teriyaki sauce

Captura de pantalla 2019-06-18 a las 09.46.20

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

Serves 4

Difficulty: ***

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.

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