Tuna Muxama with asparagus and wild mushrooms salads, cheese slices, grain bread crumble and mackerel garum vinaigrette


1 pack of Selo de Mar tuna muxama
7.00 oz of mushrooms, cut in four
3.5 oz of asparagus, prepped and cut in half
2.8 oz of cheese, sliced
4oz of grain bread, crumbled
1 shallot, chopped or ½ onion
1 tablespoon of butter
1 tablespoon of olive oil
Salt, as needed
Black pepper, as needed

Mackerel Garum Vinaigrette Ingredients:
3 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 teaspoon of mackerel garum (optional)
1 teaspoon of honey
1 teaspoon of mustard
Salt, as needed
Black pepper


Preparation for the vinaigrette:
Place all the ingredients in a tall cup and turn on a hand blender in medium speed until everything becomes homogeneous and reserve.

Salad preparation:
Place the butter and the olive oil in a frying pan and bring to medium heat. When the butter has melted, add the finely chopped shallot and quickly mix.
Add the mushrooms and sauté for another 4 minutes.
Add the prepped asparagus and sauté until they are “al dente”. If necessary add a drizzle of olive oil during the process.
Set the sauté on a plate, add the tuna muxama slices, cheese slices, grain bread crumble and finally drizzle the salad with the garum vinaigrette.

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