OUR RECIPES 

Small tatín of pears "La Jalancina" with northern bluefin tuna, in two bakings, potato whipped cream in saffron and sesame sauce.

* Ingredients:

- Brik Pastry
- 1 jar of pisto "La Jalancina"
- Pears in syrup "La Jalancina"
- Sherry Vinegar
- Northern bluefin tuna
- Thin layers of dry tuna
-  "Mona Lissa" Potatoes
- Spanish Saffron
- Extra virgin olive oil
- Sesame
- Aromatic herbs

* Directions:

 Make a tatín base with the brik stuffed with pisto "La Jalancina". Bake at 180 º C for 3 minutes. Slice a pear in syrup "La JAlancina". Add to a "santé" sherry vinegar and syrup from the pear. Reduce to a caramel. Add the sliced pears and increase fire to 50º C. Whip over the brik pastry filled with pisto "La Jalancina". Heat on an non-adherent frying pan some extra virgin olive oil. Sauté the tuna to make it reach an interior temperature of 70º C. Cook the potatoes. Pass through food processor and bind with previously toasted saffron and the olive oil. With a special pipe slighlty smoke the dish.