CIVET OF TUNA

INGREDIENTS
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Tuna
1 parpatana (cut from the jaw of the tuna)
10 gr garlic, unpeeled and flattened
100 gr pimentón-flavoured lard
20 gr fresh thyme
Salt and pimentón
Meat glaze
3 litres stoc
3 litres mineral water
3 kg pork backbone
100 gr port
100 gr red wine
150 gr onion + carrot, very finely chopped
80 gr garlic (head cut in half crosswise)
Bouquet of thyme, bay, black pepper
50 gr sunflower oil
Civet sauce
200 gr glaze
100 gr blood
Salt
Pepper
Others
Chestnuts
Seasonal fruit

PREPARATION
Tuna: Leave the cut of tuna to bleed for 24 hours. Wash and dry well. Cut into 50 gr portions, trying to remove all the bone. Season with salt and pimentón for 8 minutes. Wash and dry. Place each portion in a vacuum pack with 10 gr pimentón-flavoured lard, 4 gr garlic and the thyme. Cook sous-vide for 2 hours at 61ºC. Blast chill and set aside in the refrigerator.
Meat glaze: Brown the backbone in a pan with the sunflower oil. Remove and infuse the garlic and bouquet of herbs. Add the finely-chopped onion and carrot, brown well then return the meat to the pan. Add the port and evaporate, then add the red wine and reduce. Stir well. Add the stock and cold water. Cook slowly for 6 hours. Leave to infuse for 1 hour. Strain through a fine chinois. Remove any fat and reduce to the desired flavour and texture.
Civet sauce: Place the glaze with the blood in the robot at 80ºC and cook until the desired texture is reached.

TO SERVE
Glaze the small cubes of tuna in the oven, then serve with a few drops of civet. Finish the dish with chestnuts and seasonal fruit.