RECIPE BY ISRAEL FRANCO ZUBIAGA, Chef in La Bodeguita de Corralejo
INGREDIENTS (recipe for 4 people):
• Fresh Tuna, 500 g.*
• Raff Tomato, 3 pieces
• Rocket, 100 g.
• 200 ml sunflower oil
• 200 ml olive oil
• 2 pieces of shallots (shredded)
• 3 peeled and sliced garlics
• 1 bay leaf
• 5 grains of pepper
• 20 g paprika from la Vera
• 40 ml balsamic vinegar
• 40 ml sherry vinegar
• An orange peel (without the white peel).
*PICKLED TUNA ELABORATION
Chop the fresh tuna into regular pieces, marinate with salt and pepper and brown it over a strong heat on the four sides, so that it remains raw inside; set it aside.
Sauté the shallot and the garlic in oil, together with the grain pepper and the bay leaf; then, add the paprika and then the vinegars quickly so the paprika doesn’t get burnt. Finally we add the orange peel and the tuna loins we had set aside until properly cooked, 5 minutes approximately, depending on how thick they are. After that time, remove from heat and let it cool down to keep it in the fridge.
RAFF TOMATO PREPARATION:
Boil the water. Make a cross on the base of the tomato and put it into the water once the water has boiled. Let it boil for a couple of minutes and then remove from heat and cool it down with cold water to peel and then cut it into wedges. Set it aside.
Lay the tomato wedges on the base of a plate. Top them with the tuna cubes. To marinate them, use the same pickle sauce and then add rocket to taste.
• If you can’t find raff tomatoes you can use any variety.
• You can substitute spring onions for the shallots.