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
/tr>
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.