Kumato® and bluefin tuna tartare - Mesón Bitácora

1. Blanch, peel and deseed 6 Kumato® tomatoes.
2. Finely chop and strain through a colander.
3. Place a sliced clove of garlic in a frying pan with a tablespoon of olive oil, not allowing it to brown.
4. Add the chopped tomato, half a bay leaf, a dash of manzanilla sherry and the lemon juice.
5. Season with salt and pepper and allow to cool.
6. Add 100 g of coarsely chopped tuna and allow to cool for half an hour.
7. Arrange on the centre of the plate with a tulip cup.
8. Blanch, peel and deseed 2 Kumato® tomatoes.
9. Chop brunoise style and add olive oil and season with salt and pepper.

This tartare can be used to complement:

• 1 block of bluefin tuna, 7 x 6 x 3 cm.
• 3 tablespoons sesame seeds.
• Season with salt and pepper, coat with sesame seeds and briefly grill. Assemble in two pieces together with the tartare and drizzle with teriyaki sauce.