Albacore belly salad with tomato and apple candy

For the albacore:

• Clean the albacore belly and set aside in the fridge.
• For the golden potato rounds:
• Cut the potato with a thickness of 3 mm and shape it with a cutter, sautée in soft oil.

For the tomato confit.  

For the candied apple:

• Peel, core and cut the apples into ½ cm squares. 
• Place them in a frying pan with the sugar + wine + water and let them boil covered until they are done.
• Uncover and leave them to caramelize.

For the bouquetiere of fresh vegetables.

For the sauces:

• Fried garlic.
• Chop the garlic and the parsley into brunoise.
• Heat the oil with the garlic and when it is golden remove from the heat and add the vinegar and the parsley.
• It can be used cold to decorate or hot to sprinkle on top of the food. The chilli is optional.
• Tapenade.
• Vinaigrette for the bouquetiere of fresh vegetables.

SET UP

• Place the albacore belly seasoned with salt and oil on a baking tray.
• Bake at 200 ºC for a few minutes (it should be juicy on the inside). Clean the albacore belly by removing the skin and the ugly parts, ration into three pieces. 
• Heat the potato, the tomato and the apple separately in the microwave.
• Make the fried garlic and off the heat add the parsley and a few drops of vinegar.
• Place the potato, the tomato and the apple on the plate, and form a mound with the three pieces of the albacore belly. 
• Add the seasoned vegetable bouquetiere next to it.
• Season with the fried garlic sauce and decorate with the tapenade sauce.