Iberian tuna with tomato and caviaroli 2017-04-08T13:19:46+00:00

Iberian tuna with tomato and caviaroli

Two types of liquid fat come together in this dish: olive oil and the fat from the ham.
If the tuna was dressed with olive oil, the olive oil would mix with the ham fat, ruining the desired result. By using CAVIAROLI, the olive oil and ham fat are tasted separately, each with their own identity.

IBERIAN HAM LIQUID FAT

100g Iberian ham fat
10g water
20g sunflower oil

  1. Remove any spoiled parts from the fat and chop it up.
  2. Add the ham fat to the indicated water and oil.
  3. Cook at a low heat for 1 hour, until the fat has melted completely and the water has evaporated.
  4. Strain and put in a sauce doser.
  5. Keep it in the fridge.

RAW TOMATO PURÉE

4 ripe red tomatoes
Salt
Crushed black pepper

  1. Wash and cut the tomatoes in half.
  2. Take out the seeds and grate the flesh with a grater.
  3. Season the grated tomato flesh with salt and crushed black pepper.
  4. Keep it in the fridge.

TUNA

500g tuna loin

  1. Wash the tuna and cut out the loin.
  2. Cut the tuna loin into rectangular pieces of about 4 x 2cm and 0.3cm thick. Keep it in the fridge.

(You will need 10 tuna pieces per person).

TOASTED CATALAN FLATBREAD

200g pre-cooked Catalan flatbread (pan de coca)

  1. Cut the bread into 0.3cm-thick slices.
  2. Cook in the oven at 150 C for 15 minutes, until toasted and crunchy.
  3. Let it cool at room temperature and keep in an airtight container.

(You will need 6 toasted pieces per person).

FINISH AND PRESENTATION

40g ARBEQUINA OLIVE OIL CAVIAROLI
Salt

  1. Place the pieces of tuna on a rectangular plate, without them touching.
  2. Salt the tuna and dress it with the liquid ham fat.
  3. Warm on the salamander grill, so that the fat melts and the tuna is warm.
  4. At the centre of every piece of tuna, place 2g of tomato purée and 1g of ARBEQUINA OLIVE OIL CAVIAROLI.
  5. Serve with the toasted flatbread on the side.

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