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The 36th edition of Salón Gourmets ended on April 20, but it has left us great gastronomic moments. Among them, the first championship of tapas made with bluefin tuna organized by Fuentes, the Murcian company that is the world leader in the breeding and commercialization of this tuna.
For this first edition of GourmeTapa, there were 12 participants who demonstrated all their skill and ingenuity in preparing their tapas, either with the most noble cuts of tuna or with the less popular ones such as the parpatana, the cheeks, the morrillo or the osso buco. The mechanics were as follows: each participant had 30 minutes to prepare 10 equal tapas with Fuentes bluefin tuna as the main ingredient. Among the requirements was that the tapas had to be quick to prepare and could be prepared at a bar and eaten in one or two bites. At the end of the elaboration, a jury formed by professionals of the sector, valued aspects such as flavor, originality, presentation or commercial application of the tapa.
The Japo-taco tuna tapa, the winner
The first prize went to José Antonio Guerrero Juan, chef of the Aquarium Port Ciutadella restaurant in Menorca, thanks to his tapa “Japotaco de atún”. It is a tapa made with filo pastry, tuna butter with togarashi seaweed, mézclum, guacamole and secret sauce of the house, and red tuna with kimchi dots and tuna flakes dried by themselves.
In second place was Ángel González Riera, from the restaurant Hacienda La Llorea (Gijón, Asturias), with the tapa “Bikini de atún rojo Fuentes”.
