Tartare di Tonno Rosso con Midollo di Vaca Retinta

**Tartare di Tonno Rosso con Midollo di Vaca Retinta**

Tartare di Tonno Rosso con Midollo di Vaca Retinta is a contemporary Spanish-Italian fusion dish that pairs raw red tuna with roasted bone marrow from Retinta cattle. The dish exemplifies the modern Iberian tendency to marry premium seafood with rich, unctuous animal products.

The dish's key components are high-quality *tonno rosso* (bluefin tuna), diced and seasoned simply with olive oil, citrus, and salt, and *midollo di vaca retinta*—marrow extracted from the bones of the Retinta breed, a native Spanish cow known for its flavorful fat. The marrow is typically roasted until molten and served alongside or atop the raw tuna, creating a contrast of temperatures and textures.

A great version achieves a precise balance: the tuna must be impeccably fresh, cut into clean, uniform cubes, and lightly dressed so its flavor remains dominant. The marrow should be rendered just until soft and spreadable, not greasy, and seasoned to complement rather than overwhelm the fish. The combination is often finished with sea salt, herbs, or a touch of acid to cut the richness.

The dish is notably served at **La Curiosidad de Mauro Barreiro** in El Pinar, Spain, where it has been highlighted by the guide *Where The Foodies Go*. While the preparation draws from Italian crudo technique and Spanish *cocido* traditions, this specific pairing of tuna and Retinta marrow is a signature of modern, boundary-pushing Spanish coastal cuisine. Regional variations may substitute local tuna species or use different cattle breeds, but the core concept of raw fish and warm bone marrow remains distinctive.