Restaurant Grèvol


Pickled tuna neck


200 g of tuna neck | 1 carrot | 4 cherry tomatoes | 8 pearl onions | 2 bay leaves | 3 garlic cloves | 5g allspice | 50 ml of white wine | 50 ml apple cider vinegar | sprig of thyme | oregano leaf | 100 ml of Farga Milenaria olive oil


  • Peel the carrot and cut it into slices.
  • Put the carrot, the onions, the cherry tomatoes, the sprig of thyme, the allspice, the bay leaves, the garlic cloves and the oregano in a flat saucepan. Add the tuna neck and the Farga Milenaria olive oil, the white wine and the apple cider vinegar. Leave to simmer and add salt to taste.
  • It can be served either hot and cold.

Telephone: 630 964 325


C/ Joaquín Pla Comós, 30

12511 Rossell


Restaurante Grèvol

Open location