recipe by Sebastian Gavira, Executive Chef, Real Club Valderrama, Spain
Dice the frozen tuna into small squares and put them into a bowl.
Add the remaining ingredients and mix softly.
Set aside in the refrigerator
Put the Balsamic Aceto and sugar into a casserole dish and place it in the oven. Reduce until it is a caramel color. Allow to cool.
Mix the soy sauce and mayonnaise in a bowl then set aside.
Make a line across a plate with the caramel-colored sauce.
Place the winter cherry on the end of the sauce line.
Place the salmon caviar on the middle of the sauce line.
On one side of the sauce line place 4 dots of the mayonnaise mix and 3 dots of the caramel as shown in the picture.
On the other side of the caramel line place the tuna tartare using a mold.
Garnish the tuna tartare with a pinch of salt and salmon caviar.
Louro de Bolo D.O.Valdeorras.
The clubhouse at Real Club Valderrama, Andalucia, Spain. Image courtesy Valderrama.