Marinated tuna on strawberry ajoblanco

Marinated tuna on strawberry ajoblanco


For the marinated tuna:

- 190 g of fresh tuna loin
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil

For the strawberry ajoblanco (approx. 225 g):

- 65 g of raw almonds
- 1/2 a clove of garlic (without the inner germ)
- 20 g of bread crumbs
- 1 and a 1/2 tablespoon of extra virgin olive oil
- 1/2 a tablespoon of white wine vinegar
- 1/2 a teaspoon of salt
- 150 ml of water
- 2 medium strawberries



First, make the strawberry ajoblanco. To do so, put all the ingredients in a blender, except the water, which we'll add little by little, and blend. I use the "liquefy" function of my blender, which is perfect for this. The amount of water I’ve suggested is for a medium texture; that's to say, neither too thick nor too liquidy. You can add more water as desired and if you want it thinner, just pass it through a sieve. When our ajoblanco is ready, transfer it to a large glass jug or bowl, cover it with cling film, and put it in the fridge until serving time.

Meanwhile, make the marinated tuna. Put the tuna loin on the cutting board and dice it into bite-sized cubes. Put them in a glass bowl and add the sesame oil and soy sauce. Mix gently with a spoon, cover it with cling film, then let it rest in the fridge for 20 minutes. After this time, take the bowl out of the fridge, remove the tuna cubes and dry them a little with absorbent paper.

For assembly, place the marinated tuna cubes in the centre of a deep plate. Pour a little strawberry ajoblanco around the tuna, drizzle with some extra virgin olive oil, and sprinkle with black and white sesame seeds. I can guarantee you'll be very pleasantly surprised by this dish.