Cream of tuna belly
- 30 min
- Easy
- 6 serves
Ingredients
- 200 g Consorcio tuna belly
- 200 g mayonnaise
- 50 g whole milk
- 40 g tuna oil
- 100 g potato flakes/powder
- 10 g peas
- 10 g sweet red peppers
- 10 g carrots
- 2 g apple vinegar
- 2 g salt
- 100 g olives stuffed with anchovies
- 50 g sweet and sour gherkins
- 1 boiled egg
Elaboration
Make potato purée out of the potato flakes, milk, and tuna oil. To do this, boil the milk and add the flakes little by little. Finally, season with salt, vinegar and a little mayonnaise. Keep the rest of the mayonnaise aside for stacking the potato drum.
Dice the carrot perfectly and cook it in boiling water for 8 minutes, then cool quickly and keep in the fridge. Blanch the peas for 3 minutes in boiling water and cool quickly. Keep them in the fridge.
Chop up the sweet red peppers very finely and very small along with the gherkins, the white of the boiled egg and the olives, put to one side.
Take tuna belly out carefully so it remains intact and put it to one side.
In a shallow bowl, helped by a stainless-steel ring, add 3 tablespoons of the thick potato purée. Cover this with a generous tablespoon of mayonnaise and then 3 little piles of the olive, pepper and gherkin, forming a triangle.
On each of the piles, add a generous chunk of tuna belly.
In the free spaces, add 3 chunks of carrot and some peas.
Grate a little egg yolk around the drum that has been formed and finish off with a few drops of Picual olive oil.
We can also use a sprig of peas, parsley, chives, etc. Even some tiny bread sticks in the centre of the drum.