By José Melero. Restaurant El Campero.

This restaurant specializes in the preparation of dishes and tapas with the best fish and seafood from the Costa de la Luz. Additionally, they offer more than 30 varieties to choose from with red tuna from Almadraba.

INGREDIENTS: 75grms. of tuna loin · black sesame seeds · olive oil Preparation Cut the tuna into two cubes. Bread them and brown them on all sides in a nonstick pan. Crema de salmorejo ingredients mature tomatoes · yesterday´s bread · oil · vinegar · garlic · salt Preparation Blend everything with olive oil. Tomatoes confit ingredients 4 or 5 tomatoes Preparation Bake it at 160 degrees for 3 minutes. Sprinkle it with sugar and let it sit for 20 more minutes at the same temperature. Aire de arrope ingredients 300 gr. of Aecovi wine arrope · 3 gr. of lecithin · sugar · salt Preparation Beat the arrope with the lecithin. Then add sugar and salt to taste. Add a little water to thin it. For the plate preparation and presentation Leafy green sprouts and tomato seeds.  Start with a drop of Salmorejo. Put the tuna cut in fillets on top with a half centimeter between each one. Decorate it with leafy green sprouts and tomato seeds as well as the Aire de Arrope.