Ingredients 

1200 g    Tuna Loin

500 g     Mussels

500 g     Potato

300 g     Green Pepper

200 g     Onion

200 g     Red Pepper

200 g     Zucchini

100 g     Extra Virgin Olive Oil

100 g     Lemon

50 g     Chorizo Iberico

50 g     Garlic

50 g     Green Olives

50 g     Black Olives

30 g     Parsley

30 g     Carrot Leaves

50 g     Baguette

3 g       Black Pepper

3 g       Salt

Method 

1) Blend the green olives with the extra virgin olive oil and the baguette. Remove the crust, emulsify and sieve.

2) Grill the tuna loin and place in oven at 160 degrees. Slice in cubes.

3) Boil the potatoes and mix with lemon zest, chopped parsley, salt, pepper and chopped black olives.

4) Prepare a compote of garlic slices, onion and pepper. Cook in low temperature for two hours.

5) Slice the zucchini and grill on a hot plate. Season with salt and pepper.

6) Slice the Chorizo Iberico in small pieces.

7) Blanch the mussels in salted water and cook in olive oil.

8) Plate the ingredients accordingly and with carrot leaves.

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