Recipe for tuna cubes with a sauce of toasted almonds and fresh cranberries

Ingredients (for 4 people)

• Tuna cubes (50-70 g each), 8
• Casher salt and pepper: to taste
• Virgin olive oil: 3 tbsp

• Fish broth or fumet (fish broth with white wine added during cooking): 200 cc
• Clove of garlic, crushed, 1
• Marcona Almond (split in halves), 150 g
• Maize starch (Maizena): 1-2 tsp
• Juice of 1 lemon
• Virgin olive oil, 1 tbsp
• Casher salt and pink pepper, to taste

• Cranberries, 1 small box
• Crushed almonds, 50 g

• Toast the almonds on a baking sheet in the oven at 180º for 10-15 minutes until golden. (You can also do it in a frying pan)
• Put a tbsp of oil and the crushed garlic in a frying pan and sauté lightly.
  
• Add the fumet, the dissolved maize starch and the lemon juice and stir well.
  
• Bring to the boil, then add the almonds. Boil for three minutes and then take it off the fire.
  
• Season with salt and pepper, purée the sauce and pass through a fine sieve.
• In another frying pan heat three tbsp of olive oil on a medium heat and briefly toast the tuna cubes on all sides.
  
• The interior of the fish should remain nearly raw.