Bocata de Atún
Grilled yellowfin Tuna sandwich, avocado, jalapeño, pimenton allioli, watercress, brioche bun, served with patatas bravas and mix greens
Server Description
Grilled yellowfin Tuna sandwich with avocado, jalapeño, pimenton allioli, watercress on a brioche bun, served with patatas bravas and mix greens
pronunciation
AH TUNE
runner description
Tuna Sandwich
Line up notes
allergies
–
Egg
Gluten
–
–
ingredients
Ingredients:
- 1 brioche bun
- 3 oz of tuna
- Avocado (smashed seasoned with salt, peppers and lemon juice)
- Jalapeño sliced thin
- Pimentón allioli
- Watercress
- Brioche Bun
Pimenton allioli
Ingredients:
- Pimenton
- Allioli
sourcing
procedure
Procedure:
- Put salt and pepper to the tuna and a little olive oil. Sear a la plancha until medium rare.
- At the same time, grill the open brioche a la plancha slightly until toasted.
- On the bottom part of the sandwich put a tbsp of pimenton allioli, place the tuna on top and the avocado on top of that.
- Mix jalapeno and watercress with lemon juice and top the avocado with it.
- Close the sandwich, put to skewers on the sides and cut in half. Serve with bravitas and mix greens.
Pimenton allioli:
- Mix allioli and hot pimenton to taste
critical control points
PACKAGING
Plateware
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