Gaspacho with Tuna

Last Updated on October 16, 2024

Take inspiration from another recipe by Chef Jan Punches for a great tuna served with the famous Spanish Gaspacho soup.

Ingredients:

400 g of cucumbers 400 g of tuna 30 g of fresh dill

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200 ml chicken stock 50 ml wine white vinegar 0.01ml yuzu 1.5 dl olive oil 1 pk garlic clove crushed pink pepper seaweed salad pepper salt

Procedure:

Cut the cucumbers into small cubes, add salt, pepper, a whole garlic clove, dill, wine vinegar, broth and let marinate together for a day

Mix the mixture then gradually add olive oil to make a smooth gazpacho

.Salt the tuna, add the cracked pepper, drizzle with olive oil and sear on both sides in a hot pan for about 10 seconds so that the tuna is seared on the outside and raw on the inside

Place the gazpacho in a bowl, add the sliced tuna, top with the seaweed salad and drizzle with the yuzu sauce.

Recommendation:

Drink tip: Gordon’s London dry gin & Fentimans tonic & Lime

Note:

Recipe for article. Enjoy a stylish Aperitivo moment with friends