Last week, I stopped into one of Donosti’s most cosmopolitan eateries, La Madame. And what awaited me but something that I had been craving for months: raw tuna. As I was devouring Kevin Patricio’s creation of espresso aioli, diced raw tuna, nori and radishes, I felt a wave of confusion.
In this country, with its love of tuna, why is it not served raw more often? You find it conserved, mostly, and sometimes in soups. Rare is the opportunity to eat a hunk of grilled tuna, the more common way of consuming it in the States.
The eating population here has a complex with raw fish, due to the prevalence of anisakis, but I’m not sure that it affects tuna, which at this point has to be fished pretty far away. Either way, this is a dish for the books.
La Madame San Sebastián ·San Bartolomé 35, San Sebastián · +34 943 444 269