The VIII Bluefin Tuna Days, hosted last weekend at El Ancla restaurant in the Arenas del Mar hotel, El Médano (Granadilla), concluded successfully with the preparation of a bluefin tuna caught in Fuerteventuran waters.
Chef Juan Carlos Clemente led the culinary event, alongside Jesús Marrero, Carlos Mesa, and Haridian Dóniz, fulfilling the expectations of the guests.
The event highlighted the versatility of tuna, comparable to pork, by crafting a comprehensive menu utilizing various parts of the fish. The starters featured dishes such as sweet potato causa with tartare and vertical crumbs with avocado, spiciness, and coriander, followed by crispy millet with white cabbage in boiled mojo.
The main courses showcased black loin cubes in carrot escabeche on colourful potato velvet, tomato tartar with tarantelo cubes and mojo bread, alongside cured and smoked ventresca with sea urchin roe and caviar. Additional dishes included inverted socarrat with facera and parpatana stew, glazed morrillo with spiced tuna jus, and grilled sirloin steak accompanied by roasted red pepper emulsion, red onion, and coriander.
The meal concluded with desserts of papaya sorbet with orange powder and citrus caviar, along with pineapple served in various textures. The accompanying wines included Frontos organic dry white from DO Abona, Marmajuelo white from Linaje del Pago de Tacoronte-Acentejo, a young red from Linaje del Pago, and vijariego negro from Bodegas El Sitio, showcasing a wide range of culinary possibilities that tuna offers.
