1-3/4 lb tuna belly steak
4 oz seaweed (sea lettuce)
7 oz sun-dried tomato
14 oz fresh organic tomatoes
8 organic cherry tomatoes
1/6 oz thickener
8 organic scallion seedlings
2 1/6 cups olive oil
Wash the seaweed in several changes of water. Spread out on a silpat and dry at 210 degrees F for 1 hour. Place in the oven at 480 degrees F for 10 minutes to brown a little. Remove, set aside a little for use as a garnish and crush the rest in a food processor.
Blend the fresh tomatoes. Boil for 1 minute, then strain through a cloth filter.
Griddle the sun-dried tomatoes, then add to the strained tomato, and juice. Cook over a very low heat for 1 hour. Add the thickener and boil for 1 minute. Strain and set aside. Wash the scallion seedlings in several changes of water.
Cut the cherry tomatoes au vif (removing the skin and a little of the flesh to reveal the seeds).
Fry the seaweed.
Place the belly of tuna in the oil at 200°F for 2 minutes. Remove and drain. Griddle the spring onion seedlings. Pour a little of the tomato juice over the base of the plate. Add the tuna and decorate with the cherry tomato and the scallion seedlings. Garnish with fried seaweed.
Recipe courtesy of Spain GourmeTour magazine