Gastronomic monographs are proving to be a popular alternative to highlight the seasonality of products. And Becerrita does it again with his days around the bluefin tuna, which is in full season and will be the protagonist of a dozen dishes of the restaurant.
The menu combines recipes from other editions and even some that appear in its menu, such as white tuna loin sashimi, puff pastry toast and guacamole cream: tuna tartar tuna steak style; or bluefin tuna belly, eggplant and cherry emulsion esparragadas.
In both elaborations, the consecrated and the newcomers, use Gadira tuna.
News of the tuna days in Becerrita
Regarding the new dishes that incur in these days of tuna, 5 novelties are added to other pieces such as the morrillo, the chop, the tarantelo or ventresca. The recipes in question:
- Tuna white tail salad and grated heart.
- Regañá of tuna dish in red butter .
- Sashimi of tuna toro, fritter of potato omelette fritter and sweet potato puree.
- Tuna sirloin alfajor (tempura fried) and ponzu mousseline.
- Grilled tuna parpatana with whiskey sauce and fried baker potatoes.
The diner will have the chance to try all of them until June 29 and can consult all the details of this experience on the website of Becerrita.