When you think of the exquisite and exclusive Bluefin Tuna from Almadraba, the ancient fishing techniques immediately come to mind. Almadraba has a history of more than 3000 years and extends throughout the Mediterranean, but it is definitely a sight in areas such as the Atlantic coast of Cadiz.

 

 

Ingredients – Red Tuna (Bluefin)
2 portions of Red Tuna from Barbate
2 twigs of chervil
Extra virgin olive oil
Grey salt

Ingredients – “Zurrukutuna”
1 garlic clove
2 choricero peppers
1 dried chilli
1L of chicken broth
Olive oil
Salt
Slice of Pa de Pagès Català bread

Method

Cut the tuna loins into precision-cut Suko block portions and polish with a small amount of oil and salt. Mark the loins with a few seconds on each side. This is enough time for the surface to turn brown without cooking the portion inside.

For the “Zurrukutuna”, start by frying some garlic with oil, add chilli, and fry for a while.

Bake the bread well so it will be ready in time.

Next, add the chicken broth and choricero peppers and simmer on a low heat for 15 minutes

When it has finished boiling, add salt and mash it ready for serving.

Finally, add two chervil twigs for decoration.