Gazpacho con atún

Ingredients for 4 people:

For the Marinated Tuna
1 Piece of Tuna Loin
5 tablespoons Soy Sauce
½ cup grapeseed oil
2 tablespoons honey

For the Gazpacho
1 cup extra virgin olive oil
1 or 2 cloves of garlic
1/3 of a cucumber
1/3 of a green pepper (Italian type)
5 to 6 medium tomatoes
200g Stale Bread
2 tablespoons sherry vinegar
salt

Gazpacho is the most significant dish of Andalusian cuisine , it is a cold tomato soup that is originally a peasant food, a kind of salad but loads of water , vinegar and oil where the most common garden ingredients are mixed, such as tomatoes , cucumber, pepper and garlic, adding bread to create a consistent texture and get a refreshing and nutritious dish for hours of work in the field .

Today it has evolved thanks to new cooking techniques and is consumed as a delicate cream where all the ingredients come together with a suggestive red orangy color.

As for the garnish, Tuna , without doubt it is one of our most important fish and has accompanied the “Gazpacho” or the “Porra”, the thicker version of the dish, thanks to the ease of transport of tuna cans , although here the ingredient is marinated, using fresh tuna sealed so it is only slightly underdone and highlight even more the flavor, with a touch of Asian or Japanese fusion .

Preparing the marinated tuna :
Mix honey, soy and grapeseed oil , seal the tuna on all four sides and dive into the vinaigrette. Reserve in the fridge .

Preparation of the Gazpacho
In termomix grind together garlic, cucumber , pepper , bread , tomatoes , olive oil and vinegar until emulsified, we passed trough a fine seaved strainer and reserve in the fridge to serve very cold.

steps:
1 Make the marinated tuna
2nd Make the gazpacho
Assemble the dish 3rd