Clam and Beet Tartare

Original recipe using canned fish, by chefs Pepe Solla and Juan Antonio Medina.

"To make the tartare, you chop up all the ingredients together: clams, chives, green onion, and black olives," says Pepe Solla. "The drained beet is liquefied and used as the base sauce for the dish, and you can serve the tartare on slices of apple."