RECIPE WITH FRESH TUNA OR CANNED TUNA IN BRINE

INGREDIENTS (SERVES FOUR)

• 6 tablespoons of olive oil
• 3 or 4 cloves of garlic (sliced)
• 2 medium-sized ripe tomatoes or 150 g canned chopped tomatoes
• 200 g of fresh tuna or canned tuna in brine cut into small chunks
• Approximately 1.5 litres of water
• 2 bay leaves
• Salt to taste
• A pinch of pepper
• 1 small bag of El Pastor de la Mancha gazpachos and quarter of another (250 g)
• 150 g of clams

COOKING METHOD

• In a pan, sauté the garlic and then add the tomatoes, once sautéed, add the tuna stirring for a few minutes.
• Add the water and when it starts to boil, add the gazpachos, bay leaves, pepper and clams, allow to simmer for 8-10 minutes.
• They should be juicy, but not soggy.
• Before serving, allow them to rest in the pan for around 5 minutes.
• The dish is traditionally served with the gazpachos cut into small pieces, or the easy-to-digest torta.
• Total time, around 15 minutes.