Smoked Tuna Belly Pepito JC Mackintosh

Bluefin Tuna from the Straight of Gibraltar

Pepito of Smoked Belly Carpaccio Carpaccio JC Mackintosh

Ingredients
For 40 gr of Japanese tartare sauce
5.65 gr Red Onions (Clean)
3.39 gr Capers
4.95 gr Pickled gherkins
0.2827 gr Sugar
0.1413 gr Mustard powder karashi
0.5654 gr Yuzu
0.2827 gr sesame oil
1.41 gr Chives
23.32 gr Hellmans Mayonnaise
For the Pepito
1 Uni Glass bread
40 gr Japanese tartare sauce
30 gr Green pepper (clean) Roasted 50 minutes at 180º
25 gr Smoked Belly Carpaccio JC Mackintosh
2 gr green tobiko
5 gr Arbequina oil
1 gr Chives
c/s Micromezclum

Preparation
For Japanese Tartar Sauce
1. Chop everything very fine and mix.
2. We reserve.
1. Toast the bread and add the tartar sauce, the sliced roasted peppers and the JC Mackintosh Smoked Belly Carpaccio.
2. We finish with olive oil and fish roe.