Red Tuna Carpaccio with Gamonedo Cheese Sticks

Preparation

For the Gamonedo sticks
Slice the cheese using an electric slicer set at 2 mm / 0.08 in and then cut with a round pastry cutter.

For the ginger oil
Place the ginger in sunflower oil and confit for 1 hour.

For the breadcrumbs
Dry the bread in the oven, without browning. Use a rolling pin to crush, then cook in extra virgin olive oil and butter until hazelnut color and crisp.

For the red tuna carpaccio
Trim the tuna, forming a cube. Slice as thinly as possible using the electric slicer.

Spanish recipe: Carpaccio of red tuna on a bed of breadcrumbs with Gamonedo sticks and ginger oil. Photo by: Toya Legido/©ICEX.

Presentation

Arrange the tuna carpaccio on a bed of breadcrumbs. Top each slice with Gamonedo sticks and finish with ginger oil.

Chef's Remark:

The flavor of red tuna is very much appreciated by the locals in the Cádiz (Andalusia) area, but here it comes with an unexpected accompaniment: smoky Gamonedo cheese.

Preparation by: Ángel León

What Does Asturias Taste Like?

RELATED PRODUCTS

Gamonedo PDO

Jerez-Xérès-Sherry y Manzanilla Sanlúcar de Barrameda DO

Time

1 hour 40 minutes

1 kg red tuna fillet
200 gr PDO Gamonedo cheese
2 pieces ginger
300 gr dry bread
100 ml Spanish extra virgin olive oil
Sunflower oil
50 gr butter

2.445 lb red tuna fillet
7.055 oz PDO Gamonedo cheese
2 pieces ginger
10.582 oz dry bread
3.645 fl. oz Spanish extra virgin olive oil
Sunflower oil
1.764 oz butter

2.445 lb red tuna fillet
0.95 cup PDO Gamonedo cheese
2 pieces ginger
1.41 cup dry bread
0.423 cup Spanish extra virgin olive oil
Sunflower oil
0.26 cup butter

Wine match

Pedro José Pérez Roldán

Fino Antique Fernando Castilla (DO Jerez-Xérès-Sherry), from the Rey Fernando de Castilla winery. This 5-year-old fino from Cádiz, a wine with plenty of personality, complements the fish giving an excellent end result. Its saline touches, nuttiness and slightly bitter finish sustain the contrast in flavors between the Gamonedo cheese and the ginger.