In this post, we’re bringing you a tasty first look at the highly anticipated Bar 44 Tapas y Copas cookbook which is publishing 8th November.
Whether you’re meeting up with friends or enjoying a romantic night in, this delicious recipe for Tuna Tartare with Apple Ajo Blanco is sure to satisfy. Find plenty more delicious recipes just like this one in the book.
This autumn, brothers Owen and Tom Morgan, the force behind critically acclaimed, family-run restaurant group Bar 44, take the nation’s tastebuds on an unforgettable getaway. Bar 44: Tapas y Copas is the must-have tapas book of the year, packed with over one hundred beautifully photographed, out of this world Spanish recipes you can make in your very own kitchen.
“A great go-to recipe book.” – Matt Tebbutt, Saturday Kitchen
Tuna Tartare with Apple Ajo Blanco
300g fresh sashimi-grade tuna
50ml dark soy sauce
1 tbsp manzanilla sherry
Juice of 1 lime
For the ajo blanco
250g blanched almonds
100g white bread, crusts removed, then roughly chopped
3 slow-roast heads of garlic, peeled (see Note below)
200ml extra virgin olive oil
500ml pressed apple juice
2 tbsp amontillado sherry
Freeze the tuna for 48 hours to eliminate any parasites and bacteria and make it safe to eat. This is essential, so plan your meal ahead of time. Defrost the tuna in the fridge overnight.
To make the ajo blanco, place the almonds, bread and garlic in a bowl, then add the olive oil and apple juice. Mix together and leave to soak for 1 hour.
Transfer to a blender, add the sherry, grapes, cucumber and apples and blitz for at least 3 minutes. If you would like the purée to have a smoother consistency, press it through a fine strainer using the back of a large spoon. Season to taste, then chill until needed.
Sharpen your knife as much as possible for clean, consistent cutting, then dice the tuna into regular 1cm cubes (no larger). Place in a bowl, add the soy sauce, sherry and lime juice, toss with a spoon and use straight away.
To serve, pour some ajo blanco into the bottom of your serving bowls and top with the tuna. Garnish with the toasted almonds and coriander leaves, plus a drizzle of extra olive oil if you wish.
NOTE: To roast garlic, preheat the oven to 200ºC/180ºC Fan/Gas mark 6. Place whole heads of garlic in a roasting tray and roast for 1 hour. Peel and use as needed.
Join us at Bar 44 Bristol this Thursday (4th November) for the in person launch. Tickets include a signed copy of the book, food and drink on the night and a donation to the Llamau and Street Smart charities. Find out more on Eventbrite www.eventbrite.co.uk/e/168241002367.
In this video Owen Morgan shares some of his favourite memories of Spain. Find more fantastic stories from their travels in the book.