Recipe of Tomato salad with Idiazabal cheese and bellyfish.

Ingredients

• 1 kilo tomatoes
• 1 clove garlic
• 250 ml gluten-free soy sauce
• 1 liter water
• 40 gr. ginger powder
• 500 gr. sugar
• c/s sherry vinegar
• c/s extra virgin olive oil
• 150 gr. cream 35% fat
• 80 gr. Idiazábal cheese
• 1 bunch of scallions
• 100 gr. fried onion
• 100 gr. peeled seeds
• 1 can of tuna belly in extra virgin olive oil.

Directions

1. 1

   For the tomato:

2. 2

   We put water to cook, while we cut the tomatoes from the rope, carefully so that the pedicle remains, and we make some cuts on the back in the shape of a porous.

3. 3

   Once the water comes to a boil, add the tomatoes and blanch.

4. 4

   for 1 minute.

5. 5

   Take them out to a bowl of ice and cool them, peel the tomatoes and set aside.

6. 6

   On the other hand, we mix soy, with sugar, water,

7. 7

   ginger and garlic and heat until it starts to boil, remove it from the heat and pour into a large bowl until

8. 8

   let it cool down.

9. 9

   Add the tomatoes to this tempered mixture.

10. 10

    We reserve the tomatoes in the soybeans for about 24-48 hours.

11. 11

    For the cream cheese:

12. 12

    Put the cheese cut into small pieces with the cream and

13. 13

    we lead to the fire.

14. 14

    Stir well until it melts.

15. 15

    Shred, strain and reserve in the cold.

16. 16

    For scallion soil:

17. 17

    Cut the onion into rings and burn it on the grill,

18. 18

    we shred and set aside.

19. 19

    We empty the tomatoes, and with the seeds we make a vinaigrette, to these seeds we add a few drops of sherry vinegar, virgin olive oil and salt.