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ROASTED TUNA ON BOTTOM OF LIVER STEMMED Ajoblanco

8 servings INGREDIENTS

For the Tar-tar

fresh tuna. Gr 1250

Chive. 150 Gr

Capers. 50 Gr

Pickles. 50 Gr

Extra Virgin Olive Oil. 100 ml

Sherry Vinegar. 10 ml

sprouts, onions, cabbage and lentils. 15 gr

ginger, salt and pepper to taste

PREPARATION

in bronoise Chop finely the onion, capers and chives, then sting in fine diced tuna, mix well in a bowl along with pickles and onions, season with acetite and vinegar, season to taste and grate a little ginger. Mix bicentenary and book the cold.

For White Garlic

Bread crumbs 500 gr

raw almonds. 200 Gr

clove garlic. 1 unit

olive oil 0.4. 200 ml

Vinagre de Jerez. 10 ml

PREPARATION

Soak bread in cold milk and keep for 1 hour.

chopped in Termomix the almonds along with the vinegar, garlic and bread crumbs soaked in milk. Then we add the oil in a row to fence emulsifying. If necessary you can add a little cold water to achieve the desired density.

ASSEMBLY AND PRESENTATION

fill Upon passing a stainless steel ring with tar-tar and mark it on the plate only on one side. Napamos bottom of dish with garlic and white stripped top tar-tar. We tartar above and two branches sprouts chives, tartar around the tears decorate with chive oil