For the tartar, we mix the vinegar, the water and the sugar and introduce the cucumber diced. Let pickle for two hours. We can use the same mix for pickle other ingredients if we wish it (radishes, beets or carrots).
Chop the melon and mix with the pickled.
Season with salt, pepper and grated lime
Marinate the albacore for 2 hours in the mixture of ingredients mentioned.
After 2 hours, we dry the albacore loin.
We pass the blowtorck on all faces or we mark on the iron.
We laminate with a thickness of half a centimeter.
We place the pieces of albacore.
We surround tartare.
We can add mini spinach, tender sprouts or some algae such as codium, sea lettuce or wakame to provide more nuances.
Tito Fernández, Hotel Hesperia Finisterre Restaurant (Coruña Cociña)
For the tartare: