The Perigord sauce is a classic of French cuisine, a sauce in which the black truffle is the main protagonist and gives it its delicious and characteristic flavour.
In this preserve, Ángel León, the one known as the Chef of the Sea, accompanies this sauce to the fish that can most resemble animal meat or poultry, the always versatile tuna.
A delicatessen not to be missed.
Ingredients: Tuna, stew stock (water, chicken, flavourings (contains milk and mustard), salt, corn starch, vegetables (potato, carrot, celery, onion and leek), spices, olive oil), shallot, onion, truffle (T.melanosporum/indicum), duck liver, butter, oloroso wine, thickener (guar gum), salt and emulsifier (soya lecithin).
Sauce (T.melanosporum/indicum), duck liver, butter, oloroso wine, thickener (guar gum), salt and emulsifier (soya lecithin).
Sauce (T.melanosporum/indicum)
Made in Ayamonte, Huelva.
Made in Ayamonte, Huelva
Translated automatically
