How tuna can be a perfect ingredient for a gourmet dessert

How tuna can be a perfect ingredient for a gourmet dessert
Alex García, Chef
written by Alex García, Chef

Our gastronomy events are well known all over the province of Cádiz for giving lots of ideas on how to make sophisticated dishes featuring Almadraba tuna, the region’s star culinary ingredient. Many people don’t realise that this tuna can become the perfect basis for a unique, highly original and absolutely delicious dessert. How do you go about it? Well, all you need is the following:

  • 100 g of Almadraba red tuna
  • 70 g of Almadraba mojama (dried tuna)
  • 150 g butter
  • 150 g dark chocolate
  • 100 g white chocolate
  • 4 eggs
  • 80 g wholegrain flour
  • 100 g cane sugar
  • 80g toasted and finely chopped nuts (walnuts, pistachios hazelnuts and almonds)

Method 

Place exactly 100 grams of dark chocolate in a bowl and melt in the microwave at low temperature, without allowing it to burn.

Then, to make the perfect sponge cake, place 100 grams of the butter and all the sugar in a bowl. Beat them together using an electric mixer until they are well combined. Add the eggs one by one to the mixture, together with the previously melted chocolate, the flour and the nuts (except for the pistachios, which you’ll be using later). Lastly, add the Almadraba mojama chopped very finely and continue mixing everything together a little longer until you get an even consistency.

Line a shallow mould or cake tray with baking paper, making sure you cover the sides as well as the bottom, then grease the paper with the remaining butter. Place the mixture in the mould or tray, making sure it doesn’t overflow, and bake in the oven, preheated to 180ºC, for about 20 minutes. Remove from the oven and leave to cool.

Next, finely chop the Almadraba tuna and mix it with the remaining 50 grams of chocolate, previously warmed, and cut the sponge cake into 4-centimetre squares. Take a square of sponge and cover it with a small amount of tuna, place another square of sponge on top and add another layer of tuna. Repeat the process until all the sponge cake is used up. Place in the freezer for 20 minutes.

Lastly, melt the white chocolate over a low heat, remove the cakes from the freezer and pour the melted white chocolate over the top. Add the finely chopped pistachios and place in the fridge until it’s time to serve dessert.

How tuna can be a perfect ingredient for a gourmet dessert
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