THE TRAVELING ANCHOVY IN...
Balearic Islands
With a strong maritime and rural influence, the gastronomy of the Islands stands out for the combination of fresh ingredients such as fish, seafood, meats, cured sausages, and vegetables, resulting in dishes with their own unique identity.
Dishes such as lobster stew, traditional from Menorca, Mallorcan frito, a stir-fry with pork, chilies, garlic, pepper, and cinnamon, or coca de trampó, a crispy base covered with tomato, pepper, and onion, are some local delicacies.
But among its most well-known specialties are sobrasada, a cured sausage with an intense flavor, Mahon cheese, and the iconic ensaimadas that have crossed borders.
A lesser-known but flavorful recipe is the tuna empanada with sobrasada, where fish and cured sausage are combined in a crispy dough to create a delicious bite that reflects the fusion of sea and mountain so characteristic of Balearic cuisine. And it is precisely this empanada that our Chef Javier Ruiz has been inspired by to create the recipe for this simple yet striking tapa: Northern White Tuna Mollete with tapenade and sobrasada
THE TRAVELING ANCHOVY IN...
Balearic Islands
INGREDIENTS
To make this recipe for 4 people you will need:
-
4 molletes (a type of bread)
-
Sobrasada
-
Basil
PREPARATION
- All you have to do is assemble the mollete with the ingredients, following this order:
- First, add the northern white tuna in olive oil.
- On top of the tuna, use a pastry bag to add the sobrasada.
- Finally, add two tablespoons of tapenade over the mixture.
- Finish by adding a couple of basil leaves.
