Mediterranean carpaccio of Balfegó bluefin tuna belly - Balfegó
Our sushiman Adrián teaches us how to make carpaccio in a simple, fast and absolutely delicious way. Preparation time: 15 minutes.
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Ingredients
- 150 g Balfegó tuna belly saku
- 1 fresh tomato
- 1 spring onion
- 3 spoons EVOO
- 1 tablespoon of vinegar
- 4 black olives
- Salt flakes
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