Recipe for: Red tuna cubes with Bloody Mary gelée.

Ingredients:

• Step 1 – Bloody Mary Gelée:
• 500 ml tomato juice.
• 6 tablespoons vodka.
• 100 ml lemon juice.
• Half a tablespoon hot sauce.
• 1 tablespoon Worcestershire sauce.
• 6 sheets of gelatine.
• Salt and pepper to taste.

Step 1:

Take 600 g of tomato, remove the core, blend it, and strain it through a chinois (this will remove the seeds and any bits of skin that might remain).

Add all the ingredients, except the gelatine, into a blender. Soak the gelatine sheets in cold water for 5 minutes. After 5 minutes, add the gelatine to the other ingredients and heat gently (65°C).

Pour the mixture into a metal container using a strainer, and let it rest in the fridge for 1 day.

Step 2:

Crudités: Cut the vegetables to your liking (carrot, celery, broccoli) and place them in ice water for 15 minutes. Drain and they are ready to serve.

Step 3:

Choose the reddest part of the tuna, cut it into cubes (a size neither too large nor too small). To marinate, use 3 parts extra virgin olive oil to 1 part soy sauce (you can infuse it to your taste by substituting one part of oil with flavoured oil). Add the tuna to the mixture and let it marinate for 6 minutes, turning it occasionally.

Step 4:

Plate to your liking.

This recipe for red tuna cubes contains alcohol.

Recipe kindly provided by Restaurante Mestral in L'Ametlla de Mar.

Photo: Tourism of L'Ametlla de Mar.

Other tuna recipes you might be interested in: Red tuna fricandó with mushrooms, Red tuna sashimi “By @madolphi” and others.