Recipe of Solky Bluefin Tuna Belly with Potato and Lemon Cream

A delicate and elegant dish where the buttery texture of Solky bluefin tuna belly is paired with a smooth, zesty potato and lemon cream—perfect for a refined appetizer or light main course.

Recipe - Solky Bluefin Tuna Belly with Potato and Lemon Cream

Ingredients for two people:

• 300 g of Solky bluefin tuna belly in oil, well drained

• 2 medium potatoes

• Zest and juice of 1 lemon (preferably unwaxed)

• 1 tablespoon of extra virgin olive oil

• Salt and pepper, to taste

• Fresh chives or parsley (optional, for garnish)

Preparation:

1. Prepare the potato cream: peel and cut the potatoes into cubes.

   Cook them in salted water until tender (about 15 minutes). Drain and blend with 1 tablespoon olive oil, lemon juice, a pinch of salt and pepper. If needed, add a tablespoon of cooking water to achieve a smooth, velvety cream.

2. Prepare the tuna belly: gently drain the tuna belly, trying to keep the pieces whole.

   Heat 1 tablespoon olive oil in a nonstick pan and briefly sear the tuna belly on both sides (about 1 minute per side), just to warm it and give it a light golden color.

   Alternatively, serve at room temperature.

3. Plate the dish: spread the warm potato cream on the bottom of the plate.

   Lay the tuna belly pieces on top. Add a grating of lemon zest and, if desired, some chopped parsley or chives.