Tuna Fine Club Sandwich

Elaboration

Crispy Wonton

• Cut wonton sheets into 2 × 6 cm rectangles.
• Brush lightly with blended piquillo pepper and a touch of honey.
• Bake at 160°C for 12 minutes, until evenly golden and crisp.
• Cool on a rack.

Tomato Compote

• Gently sweat 100 g white onion in olive oil until translucent.
• Add 1 kg grated tomato and cook slowly until reduced by one-third.
• Season with salt, pepper, and a hint of sugar to balance the acidity.
• Cool and reserve

Tomato-Tarama Sauce

• Blend 50 g tarama, 30 g white onion, 100 g white bread (crusts removed), and 40 g lemon juice until smooth.
• Slowly emulsify with grapeseed oil to a light, mayonnaise-like texture.
• Finish with a touch of bonito dashi, white pepper, and salt.
• Chill before serving.

Pickled cucumber

• Bring to a boil:
  500 g vinegar
  1,000 g water
  120 g sugar
  40 g salt
• Cool completely. Add thinly sliced cucumber.
• Vacuum seal and refrigerate for 24 hours minimum.

Assembly

1. Place a crispy wonton leaf as the base.
2. Arrange fine slices of tuna on top, followed by pickled cucumber and tomato compote.
3. Repeat the layering twice, finishing with a wonton on top.
4. Spoon tomato–tarama sauce alongside or drizzle delicately over the structure.
Serve immediately to preserve the crispness