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Sunday 20 September 2026 02:23:39 GMT
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Bluefin Tuna T-Bone Steaks Another culinary masterpiece in our collaboration with Bluefiná company and Chef Snezhana.  Sashimi-grade Bluefiná tuna T-bone steaks, lightly grilled for a delicate char. Served over a silky, roasted kabocha purée. Finished with arugula, shallot, and a drizzle of sesame oil. 🤤 Full recipe below. 👇 Ingredients: 2 Bluefiná tuna T-bone steaks 1 small kabocha squash (Japanese pumpkin) Oliva oil Sea salt Freshly cracked black pepper Heavy cream Fresh arugula 1 thinly-sliced shallot Toasted sesame oil Cooking instructions: ✅ Roast the Kabocha. - Slice the kabocha into wedges and drizzle generously with olive oil. - Season with sea salt and black pepper.  - Roast at 400°F (200°C) for 25-30 minutes until tender.  - Scoop out the flesh and blend with a splash of heavy cream until velvety smooth. ✅ Grill the Tuna - Preheat grill to high.  - Lightly brush the tuna with olive oil. - Sear on one side only for 60-90 seconds, just until grill marks form. The interior should remain rare.  - Slice thinly against the grain. ✅ Plate - Spread a generous sweep of kabocha purée across the plate. - Arrange the sliced tuna over the top.  - Finish with fresh arugula, shaved shallot, a pinch of flaky salt, and a drizzle of toasted sesame oil. ✅ Serve immediately. 🍴 Chef’s Notes: 🔸Always use sashimi-grade Bluefiná tuna for optimal texture and flavor. 🔸High heat and minimal cook time are essential. 🔸Add sesame oil at the very end for added aroma to elevate the finish
Bluefin Tuna T-Bone Steaks Another culinary masterpiece in our collaboration with Bluefiná company and Chef Snezhana. Sashimi-grade Bluefiná tuna T-bone steaks, lightly grilled for a delicate char. Served over a silky, roasted kabocha purée. Finished with arugula, shallot, and a drizzle of sesame oil. 🤤 Full recipe below. 👇 Ingredients: 2 Bluefiná tuna T-bone steaks 1 small kabocha squash (Japanese pumpkin) Oliva oil Sea salt Freshly cracked black pepper Heavy cream Fresh arugula 1 thinly-sliced shallot Toasted sesame oil Cooking instructions: ✅ Roast the Kabocha. - Slice the kabocha into wedges and drizzle generously with olive oil. - Season with sea salt and black pepper. - Roast at 400°F (200°C) for 25-30 minutes until tender. - Scoop out the flesh and blend with a splash of heavy cream until velvety smooth. ✅ Grill the Tuna - Preheat grill to high. - Lightly brush the tuna with olive oil. - Sear on one side only for 60-90 seconds, just until grill marks form. The interior should remain rare. - Slice thinly against the grain. ✅ Plate - Spread a generous sweep of kabocha purée across the plate. - Arrange the sliced tuna over the top. - Finish with fresh arugula, shaved shallot, a pinch of flaky salt, and a drizzle of toasted sesame oil. ✅ Serve immediately. 🍴 Chef’s Notes: 🔸Always use sashimi-grade Bluefiná tuna for optimal texture and flavor. 🔸High heat and minimal cook time are essential. 🔸Add sesame oil at the very end for added aroma to elevate the finish

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