Tuna Blood Sausage with Cheese Sauce (Morcilla de Atún en Salsa de Queso)

Slices of tuna blood sausage covered in a creamy cheese sauce and finished with a drizzle of dark reduction. Served with chopped walnuts on the plate.

Restaurante Avante Claro Centro - Sanlúcar de Barrameda

The tapas dictionary

Morcilla de Atun

Morcilla de atún is the heart of the bluefin tuna. Despite the name, it contains no blood or rice. It is one of the lesser-known cuts from the almadraba tuna fishing tradition of Cádiz. It has a dense texture and intense flavour, and is usually grilled with olive oil and salt, or salted and dried like mojama, then sliced thin.