One of three recipes using the fabulous olive oil of Castillo de Cana
6 1.5 cm / 0.5in thick tuna cutlets, without the backbone or the black part
2 peeled onions
2 salad tomatoes
2 crushed garlic cloves
100g / 3 ½oz green or black olives
3 tablespoons of Castillo de Canena Family Reserve Picual extra virgin olive oil
1 tablespoon of Pedro Ximenez sherry vinegar
To make the escalivada:
Peel the onion. Cut the aubergines and onion in half and season with salt. Put it in the oven for 30 minutes, preheated to 180°C / 350°F, until tender.
When the aubergines have been roasted, peel the aubergines and cut into thin strips with onions. Afterwards, sauté this in oil with crushed garlic and season with salt.
For the olive vinaigrette:
Pulp the olives in a food processor with 3 tablespoons of Castillo de Canena Family Reserve Picual extra virgin olive oil, 1 tablespoon of Pedro Ximenez vinegar, and a teaspoon of sugar.
To cook the tuna:
Remove the black part of the tuna so it does not taste bitter. Pour a few drops of Castillo de Canena Family Reserve Picual extra virgin olive oil in a nonstick skillet and heat. When it is very hot, quickly sauté the fish, so that it becomes pink (even raw on the inside) and has a golden crust on the outside. It will come out juicy this way. Season with thick salt and serve immediately.
Put the warm escalivada at the base of the serving dish, with seasoned, sliced tomatoes over it. Then add the slices of freshly made tuna and finish up with the
olive vinaigrette drizzled on top.