Speciality: RAF and blue tomatoes with red tuna mojama and coconut ajoblanco
The tomatoes are first marinaded in extra virgin Picual olive oil with a little balsamic vinegar. Afterwards, the ajoblanco is prepared, emulsifying coconut milk, cow’s milk, sesame oil, Hojiblanca olive oil, Modena vinegar, toasted almonds and peeled garlic. On the plate, a thin sheet of red tuna mojama is placed on top of the oil-hydrated tomato. Finally, at the table, in front of the customer, the ajoblanco is added and topped with grated almonds.