Preparation

For the romesco sauce: roast the garlic and tomatoes and peel them. Moisten the ñora (sweet red pepper) and fry it with a little oil.
Crush the garlic, the ñora and the nuts in the mortar with oil until obtaining a fine paste.
Add the tomato, pepper and vinegar, and stir. Gradually add the oil, while stirring, until the mixture is well blended.
Serve the tomato slices by putting the tuna, the garlic and the julienned onion on top. Add the lettuce and dress with the romesco oil.

The best orchard produce

Before the summer comes to an end, the Cullera de Boix chef, Xavier Matarrodona, harvests some delicious tomatoes.

We may not remember it anymore; however, this year summer came very late: June has not been that cold for ages. Therefore, the harvest of summer vegetables was long overdue. The good thing about this is that, at the very gates of autumn, we can still enjoy, for example, the best tomatoes of the year. The Cullera Boix restaurant chef, Xavier Matarrodona, profits from this situation to prepare a Montserrat tomato salad with tuna belly and romesco oil, which is as tasty as refreshing.