• 10 Cobelén anchovy stuffed olives
  • 3 tbs soy sauce
  • 200 g bluefin tuna steak
  • ½ spring onion
  • 1 tbs old-style mustard
  • Olive oil
  • 1 tbs apple vinegar
  • 1 tsp toasted sesame
  • 1 tbs meat juice
  • Salt


Dry the tuna with paper towels and remove any tough, sinewy parts. Cut in small cubes and mix with the chopped spring onion and 6 Cobelén olives. In a bowl, mix the olive oil and meat juice and combine well with the tuna.

Add the soy sauce, mustard and vinegar. Season with a pinch of salt and mix well. Cover with a lid or cling film and keep in the fridge during 30 minutes.

Use a mould to shape the tartar. Sprinkle with toasted sesame to add crunch and decorate with olives.


Source: ElDisfrutón

Image: ElDisfrutón