Bluefin Tuna over Crispy Sea Anemone with Sriracha Mayo (Atún Rojo Sobre Ortiguilla con Mahonesa de Siracha)
Two portions of raw red tuna served over a base of sea anemone and sriracha mayonnaise, sprinkled with chopped chives and coarse salt.
The tapas dictionary
- Ortiguilla
- Ortiguilla is a sea anemone gathered from coastal rocks, above all along the coast of Cádiz. It is cleaned carefully, coated in flour and fried in very hot oil. The result is crisp outside and gelatinous inside, with a strongly saline flavour that many people compare to iodine.