BONITO DEL NORTE (TUNA IN OLIVE OIL) WITH PIL PIL OF TOMATO

INGREDIENTS

Bonito del norte roll: 
1  can of bonito del norte in olive oil
some chopped parsley
Garden produce couscous: 
10 gr. of cauliflower
10 gr. of red pepper
10 gr. of green pepper
10 gr. of cucumber
10 gr. of spring onion
1 gr. of scallions
1 gr. of parsley
1 gr. of mint
Baked tomato water: 
100 gr. of garlic
2 Kg. of ripe tomatoes
800 ml. of water
20 gr. of coarse salt
40 gr. of sugar
16 gr. of rosemary
16 gr. of thyme
Sweet-cherry tomato:
50 cherry tomatoes on the branch
100 gr. of soya
500 ml. of water
250 gr. of sugar
50 gr. of fresh ginger
Pil pil of tomato: 
20 gr. of cod intestine
250 ml. of baked tomato water
100 ml. of oil from the tuna (bonito del norte) previously             reserved
some chopped parsley
Balsamic vinegar:
some Balsamic vinegar
Fried parsley:
some parsley
Other ingredients needed:
some black pepper

PREPARATION

Bonito del norte (Tuna in olive oil) roll: 
Drain the tuna meat and set the oil aside. Mold a roll of 4 cm. with some cling film roll. Set aside in the cold to preserve the shape. Remove the film and coat in chopped parsley. Cut the ends to make a 4cm high cylinder. Set aside.
Garden produce couscous: 
Dice the garden produce into tiny pieces and the cauliflower into very small sections. Mix. Sauté slightly with a drop of olive oil. Season and, once removed from the heat, add the diced garden produce. Set aside.
Baked tomato water: 
Gently fry the garlic cloves until brown. Blend the tomato using the mixer. Mix the rest of the ingredients (including the fried garlic) and double wrap in aluminium paper. Place in a salamander stove, preheated to maximum power, then lower the temperature to cook for 90 minutes. Decant with a serge. Set aside.
Sweet-cherry tomato:
Scald the tomatoes with stem and branch intact in boiling water. Cool in iced water, strain and peal (set the stems aside). Make syrup with the sugar, water, ginger and soya. Bring all to the boil, remove from the heat and add the tomatoes. Infuse for 30 minutes until the mixture reaches room temperature. Strain and set juice aside. Place the tomatoes on a tray with holes in the oven at 115º C for 2h.
Pil pil of tomato: 
Dice the intestines in thin pieces. Add the tomato water and reduce its volume by 25 percent. Allow the mixture to cool and "blend" with the oil (pouring a thin trickle) moving a small sauce pan around in circles until blended. Add the chopped parsley and set aside.
Balsamic vinegar: 
Reduce the balsamic vinegar until it thickens as desired. Keep in a pipette.
Fried parsley: 
Fry the leaves in plenty of olive oil. Drain over absorbent paper and set aside.

TO SERVE

Make a 7 cm. circle with the sautéed vegetable ingredients on a round plate, fill with the pil pil of tomato and place the tuna in the centre. Place a sweet tomato on one side of the plate and, on the opposite side, a drop of the reduced balsamic vinegar. Garnish the tuna with fried parsley leaves and freshly ground black pepper.