Preparation

Salmorejo: Put in a bowl the bread, soaked and drained, 1 garlic clove, sweet pepper, a dash of olive oil, salt and little Sherry vinegar. Grind and strain it all. Put it in the fridge.

Fillet the Bonito into 4 loins, wrap in kitchen -aluminium foil and bake “heat-vapor” for 60 minutes / 160º. Once cold, cut it into slices and marinate in olive oil / 24 hours. On a flat dish, pour a tbsp of Salmorejo and 3 or 4 portions of Bonito, then put the onion (into julienne strips), add salt, little olive oil, little Sherry vinegar and garnish with Balsamic vinegar.

Ingredients

- Oliv
- Oil
- Sweet pepper
- Garlic
- Sherry vinegar
- Balsamic vinegar
- Spring onions
- Salt
- Fresh Bonito-tuna
- Some stale bread