For the tuna broth
Ingredients
- 1 kg Tuna bones and cuts
- 1.5 L Water
- 25 g Soybean Paste, Classic
Directions
- 1 Add tuna bones and cut-up parts to the water and bring to a boil over medium heat.
- 2 Continue boiling for 45min, remove from heat, and then strain using a cheesecloth.
- 3 Add Yondu, Light(Jang Sauce), and set aside.
For the Marmitako broth
Ingredients
- 50 g Onion
- 40 g Green pepper
- 1 clove Garlic
- 150 g Potatoes
- 15 g Pulp of ñora peppers
- 1 L Tuna broth (see above)
- 75 g Virgin olive oil
Directions
- 1 Peel and chop the onion and garlic.
- 2 Finely julienne the green pepper.
- 3 Peel the potatoes and cut into chunks.
- 4 In a saucepan with olive oil, sauté the chopped garlic and onion.
- 5 When it begins to brown, add the green pepper. Sauté for 5 min, then add the ñora pulp and potato chunks.
- 6 Continue to sauté for 1 minute before adding the tuna broth.
- 7 Simmer for 30 min over a low flame until the potatoes are tender.
- 8 Remove from heat and let rest for 15 min.
- 9 Strain using a fine-mesh strainer and refrigerate.
For the reduced Marmitako broth
Ingredients
- 250 g Marmitako broth (see above)
- 3 g Chopped parsley
Directions
- 1 Reduce the Marmitako broth to low heat until the texture becomes thick.
- 2 Add chopped parsely and set aside.
For the garlic chips and oil
Ingredients
- 2 Garlic cloves
- 100 g Extra virgin olive oil
Directions
- 1 Peel and cut the garlic into fine slices.
- 2 Add the garlic slices into 75 g of oil and start heating.
- 3 When the garlic begins to brown, add the rest of the oil and then strain.
- 4 Separate and set aside the garlic chips and the garlic-infused oil.
For the potatoes cooked in Marmitako
Ingredients
- 2 Large potatoes
- 750 g Marmitako broth (see above)
- Salt
Directions
- 1 Peel the potatoes.
- 2 With the help of an apple corer, make 40 potato tubes, and cut them into pieces at a slight angle.
- 3 Add the potato tubes into the Marmitako broth and cook over medium heat until they become tender.
- 4 Remove from heat, add salt to taste, and set aside at room temperature.
For the hot potato foam
Ingredients
- 300 g Potatoes
- 150 g Heavy cream
- 40 g Extra virgin olive oil
- 7 g Salt
- 2 cartridges NO2 gas
- 1 ea Siphon (1/2 liter volume)
Directions
- 1 Peel and dice the potatoes.
- 2 Cook the potatoes in water for 30 minutes.
- 3 Strain and purée the potatoes with 100 g of their cooking water, adding the rest of the ingredients.
- 4 Strain and introduce the purée in the siphon.
- 5 Close and charge the gas cartridge.
- 6 Keep in a double boiler at 65 ºC
For the ñora oil
Ingredients
- 10 g Pulp ñora peppers
- 50 g Extra virgin olive oil
Directions
- 1 Heat 25 g of oil and fry the ñora pulp in it.
- 2 Remove from heat, add the rest of the oil, and set aside at room temperature.
For the slices of tuna loin
Ingredients
- 500g Tuna filet
Directions
- 1 Cut the tuna loin into 40 rectangular slices 2 cm by 5 cm in size and of 0.3 cm thick.
- 2 Set aside in the refrigerator.
Presentaion
Ingredients
- 20 fine slice Green onion
- 20 fine slice Padrón pepper
- 16 small stalk Chervil
- Salt
Directions
- 1 Arrange the slices of tuna on a rectangular dish forming a straight line, salt to taste.
- 2 Heat the potatoes in the Marmitako broth and the reduced Marmitako.
- 3 Heat the Marmitako broth.
- 4 Distribute the cooked potatoes through the plate, ensuring they are straight.
- 5 Dress each potato with the reduced Marmitako.
- 6 Slightly heat the garlic oil and dress the tuna slices with it.
- 7 Scatter over the plate 5 garlic chips, 5 slices of onion, pepper, and 4 little stalks of chervil.
- 8 In a glass, place 35 g of warm Marmitako and cover with 20 g of hot potato foam. Finish sprinkling chopped parsley on the foam surface.
- 9 Serve the Marmitako with a cappuccino.
