Cien años cocinando con especias

María José San Román

Monastrell ( Alicante )

with sesame

With sesame

Ingredients for 4 people

100 g of red tuna belly
50 g of coarse salt
10 g of Carmencita Sesame
Vine shoot

For the black fig sauce:
1 kg of black figs
0.1 g of xanthan gum
1 box of nasturtium leaves

To finish the dish:
80 g of smoked tuna belly
8 g of black fig sauce


  • Clean the belly, removing the skin and excess fat from the most fibrous parts.
  • Cut it in rectangles 5x5x10 cm. Freeze it for 48 hours at -22 °C and, after that time, thaw in the refrigerator.
  • Cover the belly on all sides with the salt and leave it in the salt for 10 minutes. Afterwards, rinse it with cold water and dry.
  • Smoke the tuna belly for 3 minutes with vine shoot and, later, roll it in the sesame and place in the refrigerator.

For the black fig sauce:

  • Wash the figs and place them in the basket of the OCOO pressure cooker, together with the nasturtium leaves.
  • Close the pressure cooker and cook for 7 hours with the Aged eggs program.
  • When the cooking is finished, open the cooker and press the figs hard to get out as much juice as possible. Get rid of the figs and save the juice.
  • Thicken the juice with xanthan gum and reserve in the refrigerator.

To finish the dish

Before serving the dish, cut the tuna into think slices and brush on the fig sauce.