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Recipes

#Recipe

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Grilled loin with mojo picón sauce and vegetables

Recipes

#Recipe

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Elaboration

Bluefin Tuna

Place the Balfegó bluefin tuna loin on the grill, hydrated with oil, and cook it for about 3 minutes on each side.

Mojo picón sauce

Incorporate all the ingredients in a blender, beat until homogeneous and leave it a couple of hours in the refrigerator.

*The sauce is spicy, so if you are not a fan of spicy, do not include the two chili peppers during the preparation.

Grilled vegetables

  • Wash all the vegetables in order to prepare the slices.
  • Cut  the eggplant and zucchini into slices.
  • Cut the peppers in half and remove the seeds and stems.
  • Add all the vegetables to the grill and cook them for 5 -15 minutes. Some vegetables will need more cooking than others, so it is important to check and turn the vegetables so that they are cooked on both sides.
  • When they are cooked, remove them from the grill and add the mojo picón sauce.

Ingredients

Bluefin tuna

  • 1 kg Balfegó bluefin tuna loin
  • q.b extra virgin olive oil
  • q.b salt

Mojo picón sauce

  • 120 ml extra virgin olive oil
  • 50 ml red wine vinegar
  • 4 garlic cloves
  • 2 dried red chilli peppers
  • 1 tsp. dried cumin
  • q.b salt

Grilled vegetables

  • 1 zucchini
  • 1 eggplant
  • 1 red bell pepper
  • 200 g mushrooms
  • 2 ears of corn
  • q.b extra virgin olive oil
  • q.b salt

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