Wild Almadraba Bluefin Tuna Tartare

Tartar de atún rojo salvaje de almadraba 

Preparation

1. Start by preparing the mayonnaise. Place one raw egg (or the equivalent weight in pasteurized egg yolk) in a blender cup with a pinch of salt and black pepper. Slowly drizzle in the Corona de Baena Extra Virgin Olive Oil while blending until the mayonnaise is smooth and emulsified. Grate the black truffle into the mayonnaise and gently fold it in by hand.
2. Next, soak the dried wakame seaweed in a bowl of cold water until fully hydrated. Drain it well, slice it into thin strips, and season with toasted sesame seeds, finely chopped chili, and soy sauce. Set aside.
3. Cut the bluefin tuna into cubes of approximately 1 cm. Season with Corona de Baena Extra Virgin Olive Oil, the julienned chili, salt, and black pepper, then gently mix to combine.
4. To serve, plate the tuna tartare alongside a spoonful of truffle mayonnaise and the wakame seaweed salad.

Enjoy! If you liked this recipe, we'd love to hear your thoughts—leave us a comment.