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White tuna belly fillets, particularly these sensational slices of ventresca of Bonito del Norte, are something to savor all on their own. Which is an odd statement to make immediately preceding a recipe for an accompanying sauce. But, sometimes you want a little more, a different perspective, and when you find a complement like this mango vinaigrette you get just that. The pairing of buttery ventresca with the subtle sweetness of the emulsion will satisfy and delight.
Total Time: Not an unreasonable amount. Twenty mintues, tops.
Servings: several.
1. Puree the mango in a blender with the water, then put into a small saucepan and add the sugar.
2. Bring to a boil, then lower the heat and simmer until reduced by half.
3. Remove from heat and add oil, sherry and a dash of salt. Add additional water until you've achieved your ideal consistency.
4. Ladle a small portion on a plate and layer the tuna belly fillets in any way you see fit. Above we went with the fanning out of the fillets, which was nice.
5. A bit of lemon zest on top and a garnish of cilantro, and you'll have a tapa ready to serve.
