PREPARATION TIME
80 min
DIFFICULTY
MEDIO
RECIPES SKANDIA SMOKED
Smoked tuna tartar with strawberries and "ajoblanco".
INGREDIENTS
- 1 blister pack of smoked tuna fish
- 30 g strawberries cut into small cubes
- 1 pickled gherkin
- 10 g capers
- a few drops of sesame oil
- 15 ml soy sauce
- 150 g of raw and peeled almonds
- 25 g pre-soaked bread
- 100 ml extra virgin olive oil
- 1/2 clove garlic
- 250 ml of cold mineral water
- 1 teaspoon of apple cider vinegar
- salt and pepper
PREPARATION
For the tuna tartar
Dice the tuna slices into small cubes, and do the same with the strawberries, capers and gherkins. Mix everything together and season with the sesame oil, soybean oil and a few drops of extra virgin olive oil.
Mix again and let stand covered with plastic wrap. We reserve.
For the ajoblanco
Place the almonds, garlic and half of 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. Grind until a smooth and homogeneous paste is obtained. Place and refrigerate for approximately one hour.
ASSEMBLY
With the help of 2 spoons, make a quenelle (a kind of croquette) and place it in the center of the plate. Add a few slices of almonds, previously toasted in the oven and set aside.
Pour the ajoblanco around the quenelle without letting it fall on top of it and decorate it with some edible flower petals.
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