Appetizer
Albacore Tuna in a Vermouth Emulsion
Appetizer
Albacore Tuna in a Vermouth Emulsion
Is there a more iconic aperitif than vermouth? Take it accompanying our albacore tuna, integrated in an emulsion where it fits perfectly and adds to the strength of the sherry vinegar and the pickled sauce, made using olive oil.
Elaboration
Extract the contents of the two Palacio de Oriente cans containing albacore tuna in olive oil, and select the best pieces. Don’t get rid of the oil, keep it to use later on in the recipe.
Empieza preparando2. Begin preparing pickled onions with the purple shallots. Take out the heart, that is, the most delicate part. Sprinkle them with a teaspoon of salt, add a squirt of lemon juice, mix it all well and leave it marinate for 10 minutes. Afterwards, add some lukewarm water and leave it for another 10 minutes.
Once that time is up, rinse the onions and add, once again, salt and lemon juice, as well as an additional dash of olive oil from the preserve cans you used earlier.
Next, you can prepare the vermouth and pickled sauce emulsion. In a pot, bring to a boil the glasses of white vermouth, ‘reserva’ sherry vinegar, a glass of olive oil from the red cans containing albacore, and the sauce from the can of albacore tuna in pickled sauce made with olive oil. All of it should be seasoned with half a bay leaf, a small branch of thyme and a clove of garlic.
Leave it all to cool down and use a blender to emulsify the mix.
Place each albacore tuna piece on a soup dish or a bowl. Put the pickled shallots on top and cover it all, slowly, with the vermouth and pickled sauce emulsion. Add the final touch with a few drops of virgin extra olive oil.
Ingredients
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