Tuna Roe


Cooking the roe
First place the roe in iced water. Remove, dry well and dress with 50 g rock salt and 50 g extra virgin olive oil for every kilo of roe. Wrap in cling film, then vacuum pack. Place in the steam oven and cook at 65 degrees for three hours for every kilo of roe. This will give a firm texture and keep in all the flavour. There are many possible combinations for serving the roe as a starter and in salads. Cooking the heart: Soak the heart in iced water, then remove and dry well. Place in a vacuum pack coated with extra virgin olive oil and with two cloves of garlic, one bay leaf, one sprig of mint, a few grains of pepper and rock salt. Seal the pack and cook in the steam oven for 12 hours at 65º, turning in order to keep the heart coated with virgin olive oil at all times. This process gives a slowly cooked heart with a texture that enables it to be used in many ways.

Cooking the liver
As can be seen from the photos, the liver has many veins at the top and contains a lot of blood. First wash it several times in iced water, then cut off the veins and soak it in milk for twelve hours to whiten it. Remove and dry well. Marinate with a mixture of olive oil and seaweed salt in a proportion of 40 g salt and 100 g olive oil for every kilo of liver. Place on cling film in sections then make equal-sized rolls and place these in vacuum packs. Cook in the steam oven at 70 degrees for 30 minutes. This process gives a tuna liver terrine.

Once the fish has reached the consumer, any larvae present can be killed by several methods, including freezing at -20ºC for a period varying between 24 and 72 hours, according to different studies. This is essential if the fish is to be served in vinegar preparations or slightly salted.

For real salting, a minimum of 10 days is needed. For smoking, the inside of the fish should reach a temperature of 50 to 70ºC.

If cooked, a temperature of 55ºC for at least 1 minute is sufficient.