Renowned Spanish chef Jose Pizarro takes readers on a journey through some of Andalucía’s most delicious dishes in his new book Andalucía: recipes from Seville and beyond.
In Andalucia people live for the simple pleasures in life, a glass of wine or sherry, a sliver of Manchado de Jabugo ham, artisan cheese and some of the best olive oil you will find anywhere in the world.
Many of the recipes in the book date back to Moorish times and incorporate fruit and spices into delicious meals such as at Pork loin with pear and hazelnuts, Prawns baked in salt with mango, chilli, coriander salsa, and a rather booze-infused Barbary fig margarita.
Food in Andalucia is all about its simplicity and freshness which helps to make all of Pizarro’s recipes easy to follow and cook at home.
With summer fast approaching, we thought that Pizarro’s Tuna tartar would go down a treat with a glass of Spanish rosé.
Tuna in Andalucia is some of the best in the world and is caught using a fishing technique called almadraba that dates back to the Phoenicians. Fishermen create a maze with their nets that tuna swim into while passing by Cadiz on the way to their Mediterranean spawning grounds.
½ small red onion, very finely chopped
400g (14 oz) sushi grade albacore or yellowfin tuna, cut into 1 cm (½ in) dice
1 Serrano or jalapeno chilli, deseeded and finely chopped
1 tablespoon capers, rinsed and chopped
1 avocado, peeled, stone removed and cut into 1 cm (½ in) dice
Juice of 1–2 limes
Sea salt and freshly ground
2 tablespoons extra-virgin olive oil
A handful of coriander (cilantro) leaves, chopped
Place the red onion in a small bowl and cover with cold water. Soak for 5 minutes to remove some of the harsh flavours. Drain well.
In a medium bowl, mix the tuna with the onion, chilli, capers, avocado and lime juice to taste. Season well, drizzle over the extra-virgin olive oil and toss with the coriander.