By Carlos Ramírez. Restaurant Ciquitrake.

Tapas that mix products from the Huelva earth and sea are one of the secrets of this chef. With an original touch and lots of innovation, this miniature dishes demonstrate knowledge in eating well.

Ingredients

“Coki”:

A fine sheet of puff pastry · 150 grs. of Usisa bullet tuna · 100 grs. of fresh chives · a tablespoon of oregano · a quail egg

Alioli blend:

extra virgin olive oil · a tablespoon of garlic, parsley and salt · some drops of vinegar · gelatin sheets

Chorizo salt:

Very fine sheets of good chorizo from the mountains of Huelva

Tuna cream:

Very fine slices of  USISA black label salted tuna · unsalted butter · toasted almonds

Preparation

“Coki”

We stretch the fine puff pastry. We pinch it several times and we cut it in a circle. Then we mold it into a cone shape and we bake it for 12 minutes at 170 degrees.

Alioli blend:

We´ll make a mayonnaise with all the ingredients. We will add the gelatin sheets dissolved in a little bit of water. We let it sit in cold store for three hours and later blend it in the Thermomix.

Chorizo salt:

Finely cut the chorizo sheets and put them between two pieces of absorbent paper with a weighty object on top. Put it in the oven turned off for two hours and then crush it.

Tuna cream:

We mash the tuna, add the toasted almonds, and continue crushing. To this paste we add butter until we get a creamy consistency. We pack it into a tube and we refrigerate it.

Plate preparation

We cut the chives very finely and we mix it with the oregano. We add the rolled tuna and mix everything. We fill the “Coki,” alternating between this mix and the alioli blend. We top off the “Coki” with a quail egg and we sprinkle it with chorizo salt. We accompany it with the tuna cream. We decorate it with sprouts, cut almonds, etc.