Jose Melero loves his hometown of Cadiz, that’s why his career has always been closely linked to “Almadraba tuna” which he considers to be “a magical product from his land, with supernatural properties”. Another chosen ingredient is the papoyo cheese is a product that can claim to be purely artisanal.

Ingredients:

600 gr. tuna back , 200 ml. Ferianes grape syrup with Sherry Vinegar, 200 ml. grape syrup reduced from Palomino and Moscatel must, 150 ml. liquid cream, 200 gr., payoyo cheese, 25 gr. pine nuts, 25 gr. shelled walnuts, 4 strawberries, salt and red chard leaves.

Preparation:

Clean and cut the tuna back. Cut the cheese into pieces, put it into the Thermomix with the cream and blend the two together.

Pour the wine-based and vinegar-based grape syrup into a saucepan, put it on a low flame and reduce. Cut the strawberries in two and add them, together with the pine nuts and walnut, to the reduced grape syrup to glaze.

Brown the tuna back on the grill, adding seasoning.

The Chef’s Secret:

Put a drop of the cream cheese on the plate and place the tuna back on top of it. Pour the reduced grape syrup over and around the tuna. Decorate with the confit strawberries, the dried fruit and a leaf or two of red chard.