Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
For the potato: We roast the potatoes wrapped in albal paper for 30 minutes at 180ºC, once they are tender we remove them from the oven, peel and crush with the help of a rod.
We add the finely chopped onion, the capers and the pickle and a very generous jet of olive oil, we rectify the salt and we form potato quenelles.
For mayonnaise: Boil the cream and set aside. Mix the egg, the egg white, the oils and the vinegar, pour the cream, and introduce it in a siphon with two loads. Keep in the water bath at 65 - 70º C.
Emplatado: We heat the potato one minute in a dry oven.
We mark a piece of loin of grilled tuna back and forth, which is the raw center.
Serve the hot mayonnaise on top of the potato and finish with some radish sprouts.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
Rate this tip
Ratings(0)
Be the first to give a rating
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: