In Sa Fulla, chef Héctor Marceló shows off his iconic Rapa Nui Tuna, which he created in homage to Easter Island and is still very Mediterranean. First, the chef places on the plate a base of chickpea hummus with Pedro Ximenez reduction, and on it goes a tuna marinated in coconut milk, mandarin juice, merquem, chilli and coriander seeds that are smoked to give it its characteristic flavour.
