La línea roja del atún

Habíamos solicitado un tartar de atún y sobre la mesa aparecieron tres versiones de la misma receta. El de ventresca de un rosa pálido desvaído, el de lomo tirando a rojo oscuro, y con una tonalidad intermedia el elaborado con cola blanca. Todos con sabores yodados y texturas variables. La fotografía que acompaño aclara la posición de cada corte en la anatomía del pescado. Una experiencia de alto voltaje al alcance de quienes se acercan hasta El Campero  en Barbate que llena a diario con aficionados de lejanas procedencias.

Para leer el resto del articulo, seguir este enlace.  http://blogs.elpais.com/gastronotas-de-capel/2015/08/la-linea-roja-del-atun.html

 

 

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