(+34) 913 497 100



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.

Spanish recipe: Carpaccio of red tuna on a bed of breadcrumbs with Gamonedo sticks and ginger oil. Photo by: Toya Legido/©ICEX.


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
Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".