Bluefin Tuna Tartare with Green Gazpacho

Nathan Outlaw is in the house with this recipe for Bluefin Tuna Tartare with Green Gazpacho. The tuna is Cornish and the gazpacho includes celery, green pepper, cucumber, courgette, chilli, walnut, spinach, tarragon, flat-leaf parsley, cider vinegar, bread and Greek yoghurt. Leave the gazpacho overnight for the flavours to develop!

Ingredients

160g bluefin tuna loin
Sea salt & freshly ground black pepper

For the green gazpacho

1 celery stick, sliced
1 small green pepper, deseeded and chopped
150g cucumber, peeled and sliced
1 courgette, sliced
100g stale white bread, crusts removed
1 green chilli, deseeded and chopped
1 tsp sugar
50g walnut halves, lightly toasted
100g baby spinach, picked
30g tarragon
10g flat-leaf parsley, chopped
2 tbsp cider vinegar
100ml olive oil
60g full fat Greek yoghurt
200ml water
150g ice cubes
2 tsp sea salt
White pepper to taste

To garnish

½ cucumber, peeled and finely diced
1 green apple, peeled and finely diced
1 small green pepper, deseeded and finely diced
1 tbsp chopped tarragon
1 tbsp finely chopped flat-leaf parsley
6 tbsp olive oil

Method

Print Recipe

For best results, mix all the gazpacho ingredients together in a bowl the day before and leave them to mingle. Cover and refrigerate.

Next day, place all the gazpacho ingredients in a blender or food processor and blitz for 2 minutes until smooth. Pass the gazpacho through a sieve which has been placed over a bowl, using the back of a spoon or ladle to squeeze as much through as possible. Chill the gazpacho and discard any debris left in the sieve.

To prepare the tuna, cut it into ½ cm dice and season with salt and pepper. Refrigerate.

Mix together the garnish ingredients. Season with salt and pepper and set aside.

Place 4 bowls into the freezer to chill for 30 minutes.

To serve, divide the gazpacho between the bowls equally. Top with equal amounts of the tuna tartare and the garnish. Serve immediately.