Chef: Carlos Martinez Head waiter: Rafael Martinez Cuisine: Home cooking Capacity: 35 people Hours: 13 to 15h. Weekly closing: Wednesday Price: 38 euros Address: Hermitage of Santa Marina - Pratdip Starter: Starter tasted and glass of champagne. First course: Tuna tartare with white truffle Llaberia hill, balsamic vinaigrette and parmesan tile. Second course: grilled tuna with olives and tomatoes in the oven. Dessert: cake nuts. Winery: The wines of Carlos Kitchen - D.O. Montsant Tuna tartare with white truffle Llaberia hill, balsamic vinaigrette and parmesan tile. Ingredients for 4 people - 500 grams of tuna loin - 20 cl. balsamic vinegar - 2 anchovy fillets with salting - 110 cl. extra virgin olive oil D.O. Siurana - lemon juice - salt flakes - chopped chives - white truffle (Sierra Llaberia) - 100 gr. Parmesan cheese - 20 gr. flour - Paper by oven RECIPE Cut the tuna into 1cm cubes 1cm.x. In a bowl, prepare the vinaigrette, emulsifying olive oil, balsamic vinegar, anchovies (granddaughters making a paste) and lemon juice. CONTINUED, mix the diced tuna with the vinaigrette. To make the tile Parmesan cheese, the grinder will put the stop FINET well and mix with flour. On a sheet of oven paper we extend the oven and the cheese. I baked at 180 ° C, about 8 or 10 minutes. Then let it cool and cut, simulating triangles. With the help of a round mold, put the cubes of tuna dressed with vinaigrette and white truffle slices on top, salt it with the flower of salt, adding the chopped chives. Serving dishes to the tile over the cheese and tuna tartar.  

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