Thammachart Seafood, the leading importer of premium seafood, recently partnered with Bandido Bangkok, the delightful Mexican and Tex-Mex eatery to host ¡Hola Atún!, an epic celebration of seafood and Mexican culinary excellence, held on Saturday, December 14.
Proceedings got underway with an engrossing live tuna-cutting demonstration which saw a professional chef highlight the talent and precision needed to prepare Bluefiná tuna, as guests delved into the journey of this scrumptious delicacy. From sustainable sourcing to meticulous handling, Thammachart Seafood’s commitment to responsible dining is clear.
Attendees went on a taste adventure, beginning with the Tostada de Atún Tratar, as seen in the photo below. This dish featured tuna tartare, mango habanero sauce, green onion, and chili mayo, on top of crispy tostadas, delivering a vibrant and tangy start to the meal.
Premium Bluefiná tuna from Mexico was the star of the show here, lauded for its colourful appearance, rich marbling, and buttery texture. Responsibly sourced from Baja California, it is an outstanding choice for gourmet dishes, offering exceptional quality and freshness.
This tuna is also extremely nutritious, rich in protein and omega-3s that support heart and brain health. It has a large number of essential vitamins including D, and minerals such as selenium and iodine, making it a flavourful and nutrient-dense choice for a balanced diet, and has begun to recover lately from overfishing due to sustainable management efforts.
Central to global culinary traditions, especially in Japan, Bluefin tuna’s rich flavour (as it is called in English-speaking countries) reflects luxury in sushi and sashimi. Dishes from the Mediterranean region also feature it, highlighting its reputation as a treasured ingredient.
Celebrating the Superior Taste of High-Quality Bluefiná Tuna
You will have seen the Escabeche de Atún Especial in the photo above, a marvellous dish that offered bold flavours with a rich escabeche sauce and a touch of smoked ancho chili powder, resulting in a real taste explosion! Washed down with some Corona beers, for as authentic an experience as possible, the Bluefiná tuna really improved the flavour profile.
Bandido Bangkok is the brainchild of Chef Willy Trullàs Moreno, well-known on the foodie scene for his lovely Spanish restaurant, El Willy. With his recently-opened Mexican cocina Willy has enlisted the help of uber-talented Chef Pepe, a native of Mexico’s Pacific coast.
The next dish up we sampled was the Atún en Salsa Macha, which as you can see below, was an absolute revelation. The delicate, melt-in-your-mouth texture of the Bluefiná tuna worked extremely well with the Mexican chili oil infused with peanut, sesame, and garlic.
Lastly, the Ceviche Jamaica y Coco seen above was a Bluefiná tuna ceviche, marinated in Jamaica mezcal and splashes of coconut water. It showcases the delicate tuna as the star ingredient – its subtle richness perfectly enhanced by the tangy, hibiscus-infused, mezcal.
Bluefiná tuna is a luxurious ingredient to use in Mexican cuisine, as this wonderful meal at Bandido undoubtedly confirmed. Its rich, clean flavour pairs terrifically with bold elements like citrus, mezcal, or hibiscus, elevating dishes without losing any of its unique character.
For the freshest, highest-quality Bluefiná tuna, Thammachart Seafood is unmatched in the country. You may wish to visit the official website and check out its Facebook page where you can find out about latest updates and offerings from the firm all foodies should know.
