Carpaccio of red tuna on a bed of breadcrumbs with Gamonedo sticks and ginger oil

For the Gamonedo sticks

Slice the cheese using an electric slicer set at 2 mm / 0.08 in and then cut with a round pastry cutter.

For the ginger oil

Place the ginger in sunflower oil and confit for 1 hour.

For the breadcrumbs

Dry the bread in the oven, without browning. Use a rolling pin to crush, then cook in extra virgin olive oil and butter until hazelnut color and crisp.

For the red tuna carpaccio

Trim the tuna, forming a cube. Slice as thinly as possible using the electric slicer.

Arrange the tuna carpaccio on a bed of breadcrumbs. Top each slice with Gamonedo sticks and finish with ginger oil.

Chef's Remark:

The flavor of red tuna is very much appreciated by the locals in the Cádiz (Andalusia) area, but here it comes with an unexpected accompaniment: smoky Gamonedo cheese. Preparation by: Ángel León