Nardín Cantabrian White Tuna Bao buns with Teriyaki sauce

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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