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