It couldn’t be any other way if you’re the master chef Joaquin Mota, a resident of Zahara de los Atunes (Cádiz). First the recipe needs a good ‘contarmormo’ tuna trap. The contramormo is the small piece of meat located above the side and below the back where the meta is fine textured and delicate.

Ingredients:

800 gr. tuna back, 2 onions, 4 cloves of garlic, 300 gr. peas, 1 glass of Manzanilla Solear, Salt, Pepper, Oregano and virgin olive oil.

Preparation:

1- Julienne the onion and garlic.

2- Fry lightly until they are slightly browned, and add the peas.

3- Season the tuna back with salt and pepper. Add the Solear Manzanilla and the oregano.

4- Bake for 15 minutes in the oven.

5- Dish presentation: Serve with vacuum cooked potatoes.

The Chef’s Secret:

“It only takes 20 minutes, it’s an easy recipe, the only secret is the fresh Almadraba tuna”.