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Tuna Belly in "Pil-Pil" Sauce

Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

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

A simple dish in which the tuna belly is topped with a sauce made from reduced fish stock—"so that it has more gelatin," explains Pepe Solla—whisked together with the oil from the can itself. The result is a tasty sauce known as "pil-pil."

Details

  • Title: Tuna Belly in "Pil-Pil" Sauce
  • Location: A'barra restaurant (Madrid, Spain)
  • Rights: David de Luis
  • Products: Catedral de Navarra
  • Photographer: David de Luis
  • Chef: Pepe Solla, Juan Antonio Medina

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