Easy and delicious sea bass tuna recipe with Gonzalo D’Ambrosio

Gonzalo D’Ambrosio discovered unknown flavors and recipes during his journey through Guipuzcoa through the river Deba and, above all, they reminded him of what nature knew. Our chef has taken a route where he has had great pleasure and has been very happy with his contact with nature.

Our chef has found good, tasty and, above all, sound products like him. chipi, choco, zurukutuna, txakolí and tomatoes from Aretxabaleta. “The destiny of rivers is to carry water from the mountains to the sea and thus feed these lands and all of us along the way. In fact, in Celtic culture, it is the goddess Deba with whom this river shares its name. , gave birth to life, health and love,” the chef explains in the program.

After the route through Deba, our chef is charged with a lot of energy given to him by the water of the river and the green of his meadows, and he suggests us to prepare a recipe based on the tuna very typical of this area.

After choosing a good tuna, Gonzalo soaks the chorizo ​​peppers, which are one of the main characters of this fantastic recipe.

Gonzalo D’Ambrosio is about to launch his Bonito Playero recipe RTVE:

For this recipe, Gonzalo informs us that it is not essential to use bonito… You can cook any fish that has a little fat, such as tuna, mackerel, sardines, salmon, etc. In order for this fish to be very tasty, you just need to close it on one side and on the other.

Put the garlic in the same oil and soak the chorizo ​​pepper, which will be ready to use. We cut it into julienne and into the pan. with chili Also add the peas and finish by adding a sprinkle of txacol.

Gonzalo d’Ambrosio covering “Bonito beach”. RTVE:

Gonzalo adds a tropical kick with pistachios and finely chopped walnuts and a hint of citrus and coriander. Use a good tomato base to serve this fish.

Gonzalo d’Ambrosio prepares tomatoes as the base of the dish RTVE:

Bonito Beach Recipe Step by Step

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Ingredients Preparation
  • 400 g of bonito
  • 3 chorizo ​​peppers
  • A clove of garlic
  • 1 handful of peas
  • 1 dash of tkhakoli
  • pistachio
  • 1 tomato
  • lime flavor
  • 1 bunch of coriander
  • 3 pieces of pepper
  • Sal:
  • Olive oil
  1. We start by soaking the chorizo ​​peppers in water, and while they are still moist, we seal the previously sliced ​​tuna in a pan with very hot oil.
  2. The tuna is cooked quickly, the color has changed at the base, we turn it over. When it is already cooked on both sides, take it out of the pan and fry the crushed garlic cloves in the same oil.
  3. During this time, the peppers will be more tender, take them out of the water and put them in a pan with the peppers and peas to fry. In about a minute they are already cooked and we can add txacolí to add even more flavor.
  4. For a garnish with a tropical touch, we crush pistachios and add lime zest and chopped cilantro.
  5. Finally, slice the tomatoes that will serve as the base for the bonito and place on a plate, serving the sauce on top of the bonito, and pistachios, lime zest and coriander to top it off.

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