Level: Executive Chef

Easter I.

As this Easter it is going to be impossible for me to cook (I already cook a lot at work), so I will upload pictures of the dishes we have at the restaurant. I start with this mojete murciano a little different; usually, I always do it like this; in a bowl I mix, whole peeled tomato, onion strips, hard boiled egg, canned tuna, black olives, oil and salt, I give it a few turns and I plate it. This time I made a slightly different dish, I put it in layers, below I put whole peeled tomato in slices, then some very thin strips of spring onion, some crumbs of desalted cod, some slices of hard-boiled egg and some tuna flakes, which I did in a very different way. I took some cubes of fresh tuna, put it on a plate, added a few drops of water, covered it with cling film and put it in the microwave for 2 minutes, then I removed it to a bowl in slices and put extra virgin olive oil, let it macerate and “et voilà”, I had a homemade canned tuna, try it sometime. I finished the dish with a little EVOO, salt and dehydrated olives.

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