Try the skewer of seared tuna with meltingly fresh foie gras and a sweet, umami-heavy reduction of Pedro Ximénez sherry.
No doubt she'll be whipping up tuna bakes and causing a commotion within five years.
The Battle of Trafalgar took place just off here in October 1805, which is something to think about as you snack on tuna carpaccio and sip your tinto de verano.
It is also one that has carved a part in the heart of the Spanish food lover with its devotion to the red tuna (Atlantic bluefin tuna, famed for its rosy flesh) and the red-skinned Retinto cow.
As ever, Spain can leave the dedicated vegetarian feeling hungry – even the plainest of mixed salads here will include fat chunks of tuna, "for flavour!" we were told.
Festival feasting There are two annual gastronomic festivals celebrating the cuisine of the region (with a big focus on tuna, of course).
Representatives of the Thai Union Frozen Group, which owns John West Foods and is the world's largest producer of tuna, have been in talks with the club since the end of last year and attended last weekend's goalless home draw against Birmingham.
The Japanese fear that their fishing industry is next (quite rightly: fishing blue-fin tuna is close to sending the species extinct).
You can also go deep sea fishing for tuna, mahi mahi and marlin.
Like pizza or burritos, there is a tendency to top or roll pancakes with anything and everything, just because you can: Cajun chicken, pulled pork, full English, asparagus and Hollandaise, curry, tuna melt, but such combinations are often highly impractical (pancakes are horrible when soggy), and they rarely improve on how said dishes are normally served.
Try the garlicky potatoes with fresh mackerel, and then the langoustines, avocado and wasabi, with the degustación de atún rojo (red tuna tasting plate) for starters.
