We like Fino that has some age and this compliments the nutty, salty and bold flavours of the dish. Pairing both softens the edges of the ingrediants and brings out the subtle nuances of Sherry.
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Tuna Cruda with Spice Almonds
pRoast almonds at 180C for about 15 minutes until you smell the nutty aroma. In a pot place sugar, fennel seeds, cumin coriander and 50ml of water and bring to boil at low temperature. Once sugar is dissolved bring heat up to form mid-size bubbles and add almonds. Leave to boil 5 minutes. Strain in fine strainer until almost all sugar syrup is drained. Place of grease proof paper and sprinkle about to tablespoons of salt. Bake at 160C for around 30 minutes.Take out of oven and place nuts into a bowl to cool, whilst at the same time constantly tossing nuts so they don't stick together. Once cool chop nuts down to desired size./p
pSlice Tuna to desire thickness, place of plate, and season with sprinkle of salt and pepper. Drizzle over Tuna balsamic vinegar lemon dressing, and add spiced almonds. Serve./p
