Grilled albacore tuna belly with bilbaína dressing

For the albacore tuna belly:

• Clean the belly and slice in portions.

For the garnish:

• Baker’s potatoes:cut the peeled potato into thin slices and the onion into julienne strips, season with salt and pepper and place in a gastronorm covered with intense olive oil, cook in the oven at 170ºC.
• Prepare a simple salad of lettuce and cherry tomato.
• Pickle the red onion: prepare a mixture of equal parts vinegar and water, heat to boil, season with salt and pour over the red onion cut into thin rings, cool and store in the refrigerator for 24 hours.

For the sauce:

• Vinaigrette sauce for the salad.
• Fried chopped garlic with dried chilli pepper. Set aside to decorate.

For the decoration:

•  To make parsley oil, blend parsley in virgin olive oil (1:3 parsley/oil ratio) in a Thermomix for 6 minutes at maximum speed, strain, and set aside.

• Chop chives and set aside.

ASSEMBLY

• Add a little lemon juice to the fish and season with salt and pepper.
• Grill the fish until cooked through
• Remove the fish from the grill and splash with vinegar.
• Then add the fried garlic and dry hot chilli pepper.
• Place a bed of baker’s potato on the plate and the fish on top with the fried sauce.
• Accompany the dish with the dressed salad.
• Garnish with parsley oil and chives.