Smoked tuna tartar with strawberries and "ajoblanco".

PREPARATION

For the tuna tartar

Chop the tuna slices into small cubes, and do the same with the strawberries, capers and gherkins. Mix everything together and dress with the drops of sesame oil, soya and a few drops of extra virgin olive oil.

Mix everything together again and leave to rest covered with cling film. Set aside.

For the ajoblanco

Place the almonds, garlic and half the olive oil in the blender, add the soaked bread and blend at maximum speed. Add the rest of the oil as if it were a mayonnaise. Once we have a homogeneous paste, we start to emulsify, adding the water little by little. Add salt and vinegar. Blend until a smooth and homogeneous paste is obtained. Place in the refrigerator and refrigerate for approximately one hour.

ASSEMBLY

Using 2 spoons, make a quenelle (a kind of croquette) and place it in the centre of the plate. Add a few slices of almonds, which you have previously toasted in the oven and set aside.

Pour the ajoblanco around the quenelle without letting it fall on top and decorate it with a few petals of edible flowers.