Restaurant Name: The Solomillo Cook Name: Marc Poirier Cooking Type: Mediterranean Capacity: 40 people Cooking Time: From 13 to 16h and from 20 to 23 Weekly closing: Monday Menu costs 25 euros (VAT included) Address: Marina - L'Hospitalet de l'Infant Menu: Starter:------ First course: carpaccio of smoked salmon, dill and orange oil. Saucer: Almadrava Tuna with Romesco sauce, pine nuts and raisins. Dessert: red tulip sorbet and fruit. Bodega (specify name of the wine and winery): J. Miquel Jané. D.O. Sauvignon 2009 Penedes. Almadrava Bluefin Tuna with Romesco sauce, pine nuts and raisins Ingredients for 4 people - 1 kg. tuna net - ½ kg. fresh spinach - 150 gr. pine nuts - 150 gr. raisins - Romesco Sauce RECIPE In a skillet Sauté the pine nuts and raisins, and store. With the pan do the same with the spinach and mix it all. In another skillet brand tuna, round and round. To put a database Romesco serving dishes at the bottom of the dish, place them there a bouquet of spinach, pine nuts and raisins on the piece of tuna, cut into two parts. Decorated with flakes of salt.  

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