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Bigeye tuna on cold roasted pineapple “rump”

This dish pays tribute to products and recipes from three of the nine islands of the archipelago, namely: alcatra is a traditional meat dish from Terceira, being the protein in this version is the “sea steak,” bigeye tuna; the pineapple from the Azores is roasted and transformed into a fresh and aromatic sauce; and the São Jorge cheese brings the dish a salty and spicy touch.

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