This week at PUR we prepared a very special meal for a group of friends. It was the Ronqueo of tuna, a traditional and unique technique that allows us to taste this formidable product from head to tail.

We prepared this 200Kg tuna in numerous ways: an air-baguette of tuna belly with Iberian ham fat, tuna loin tartare on avocado Nigiri of ‘soasada’ belly, tuna belly with Viladrau wasabi, cured egg and ‘botarga’, etc.

We enjoyed this day very much!