Warm marinated albacore salad with citrus fruits vinaigrette

For the albacore:

Clean the albacore and separate the four loins and the belly (set aside for another recipe).

Cut slices of 1 cm thick from the loin.

30 minutes before cooking the albacore, marinate it in the citrus vinaigrette.

For the roasted apple:

Peel the apple, core and cut into 3 mm slices.

Brown the apple slices in a frying pan with a little olive oil and when they are golden brown add a teaspoon of sugar and two or three teaspoons of water, boil and let it cool.

For  glazed apple.   

For the citrus vinaigrette:

• Mix the lemon and orange juice in equal parts, garnish with the pulp of half a lemon and half a chopped orange + the orange and lemon zest + oil + salt.
• Half of the vinaigrette is used to marinate the albacore and the other half to decorate the dish.

For the black olive oil:

• Chop the olives and let them dry on the stove or in the oven at about 80 ºC.
• Let them cool and chop again, this time in the thermomix, until getting a fine powder.
• Add sunflower oil.

For the bouquetiere of fresh vegetables:

• Prepare the watercress, the tarragon, the rocket and the soya beans.
• For the vinaigrette for the bouquetiere of fresh vegetables.

SET UP

• Season the albacore with salt and pepper and grill until half cooked.
• Brush the black olive oil on the plate.
• Place the roasted apple slices on one side of the plate, on top the roasted albacore, the green bouquetiere seasoned with the vinaigrette.
• Brush the plate with the citrus vinaigrette.
• Decorate with Chinese orange slices (kumquat) and the glazed apples.