Muli Restaurante, establishment specialized in seafood, marked presence at SP Gastronomia with its flagship dish, the Tuna Fries. The house presented the recipe at the festival for the first edition, seeking to disclose its gastronomic proposal that values fresh ingredients and combines references from Mediterranean and Oriental cuisine.
Who presented the dish was chef Ana Luísa, responsible for the restaurant's kitchen. She highlighted that even the potatoes used in the recipe are produced by the Muli's own team, demonstrating the artisanal care with each element of the dish.
The Tuna Fries is composed of three main elements. The potatoes are cut artisanally and go through a blanching process, which is a cooking step prior to final frying. Then, they receive a sour cream produced in the restaurant itself, seasoned with lemon zest to bring freshness to the dish.
In the finalization, the cured tuna cubes enter. The fish arrives daily to the restaurant, where it is cleaned, cut and submitted to a curing process before being served as part of the recipe.
