Ajoblanco de Almendra Marcona, White Grape & Cured Tuna

This dish is built in contrast — a silky chilled ajoblanco poured around lightly cured tuna, sweet white grapes, and almond. It’s a quiet tribute to Moorish Granada and the Albaicín: cool, white, aromatic, and saline, with a sense of ritual in the final pour.

Ajoblanco (Chilled Marcona Almond Soup)

Ingredients

• 150 g Marcona almonds, blanched
• 150 g white bread, crusts removed
• 1 small clove garlic, confit or gently roasted
• 250 ml cold water (adjust as needed)
• 80 ml Arbequina olive oil
• 15 ml sherry vinegar
• Fine sea salt, to taste

Instructions

1. Soak the bread briefly in cold water, then squeeze gently to remove excess moisture.
2. In a high-speed blender, combine the almonds, bread, garlic, vinegar, salt, and about half the water.
3. Blend until completely smooth — take your time here; the texture should be almost creamy.
4. With the blender running, slowly drizzle in the olive oil to emulsify.
5. Add the remaining water little by little until the ajoblanco is silky and pourable, but not thin.
6. Taste and adjust seasoning and acidity.
7. Chill for at least 1 hour, or until very cold.

Tip:
Ajoblanco improves as it rests. If you can, make it a few hours ahead and re-blend briefly before serving.

Compressed White Grapes

Ingredients

• 120 g seedless white grapes
• Pinch of fine sea salt
• A few drops lemon juice or sherry vinegar

Method (no vacuum)

1. Peel the grapes if you want a cleaner look and softer texture.
2. Lightly crush them with the salt and a few drops of acid.
3. Cover and refrigerate for 30–60 minutes.
4. They should taste brighter and juicier, with a gentle sweetness.

Optional (vacuum method):
Vacuum seal the grapes with a pinch of salt, refrigerate for 30 minutes, then release.

Lightly Cured Tuna

Ingredients

• 200 g bluefin tuna loin
• Fine sea salt
• Olive oil, for brushing

Instructions

1. Season the tuna lightly with salt on all sides.
2. Place uncovered in the fridge for 10–15 minutes.
3. Rinse very quickly under cold water, pat dry, and brush lightly with olive oil.
4. Slice sashimi-style just before plating.

If using mojama de Barbate:
Slice very thinly — no curing needed.

Finishing Components (Optional but Ideal)

• Toasted almond crumble
• Grape gel or lightly crushed grapes
• Olive oil pearls, or a few drops of excellent olive oil
• Micro herbs (chervil, fennel, or baby basil)

Keep these subtle — they’re accents, not the focus.

Plating (Tableside Pour)

1. Arrange the tuna slices in the center of a chilled bowl or deep plate.
2. Scatter the grapes around and between the slices.
3. Add a little almond crumble, a few dots of grape gel or oil, and the micro herbs.
4. At the table, pour the cold ajoblanco around the tuna — not over it — so the fish stays defined and the contrast is clear.
5. I like leaving space on the plate and keeping the colors restrained. White, silver, pale green. Cool and calm.

For anyone curious about gels, pearls, and other modern garnishes, I’ve shared a short techniques guide here.