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Tuna Tartar

Palo Cortado

The Amontillado will produce an explosion of flavor in combination with all the ingredients of the recipe. It will enhance a fresh spicy sensation on the palate, harmonize with the saline contribution of the soybeans and its notes of toasted hazelnuts will complete the range of flavors of the dish.

Ingredients for 4  people

  • 400 g of bluefin almadraba tuna

  • 15 g Sherry Vinegar

  • 10 g of Cream

  • 1 spring onion or half a small sweet onion

  • 10g black sesame

  • 10 g de wasabi

  • 20 g soy sauce

  • 10 g grated fresh ginger

  • 10 g extra virgin olive oil

  • A few drops of sriracha (optional)

  • 2 avocados (optional)

  • Salt


Cut the bluefin tuna in one centimeter cubes and mix in a bowl with the cream, sherry vinegar, wasabi, ginger and salt to taste. Let stand for 10 minutes. Then add the EVOO, the soy sauce, the chopped spring onion or sweet onion and correct the salt if necessary. Leave to marinate for another half hour in the refrigerator. If a spicy touch is desired, a few drops of sriracha sauce can be added.

As an option for serving, a couple of avocados can be cut into small cubes to be used as a base for the tartar. Serve the tartar and decorate with the black sesame seeds. It can be accompanied on the side with a little wasabi for those who want more fresh spice and a bowl with a little of the marinade.

Pairing Palo Cortado with food

"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)

Palo Cortado Fast Facts

Slightly Chilled in a White Wine Glass

Serve it between 12° and 14° C in a white wine glass.

The Most Elegant Sherry

It combines the subtlety of an Amontillado with the roundness of an Oloroso.

Ideal to Drink Glass by Glass

Its composition allows it to be stored in open bottles for months.

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