Fish / shellfish

Grilled tuna, fresh gazpacho


Here is a happy marriage between grilled tuna and the freshness of gazpacho, an ideal dish to enjoy in the hot summer.

Ingredients for 4 persons :

  • 4 beautiful eggplants
  • 1 clove of garlic
  • 1 drizzle of olive oil
  • 2 slices of tuna
  • 2 tbsp. tablespoon clarified butter (or ghee)
  • 2 sprigs of thyme
  • 1 lemon juice
  • 12 black olives
  • 12 fresh almonds
  • 12 basil leaves
  • Salt, freshly ground pepper

For the gazpacho:

  • 6 tomatoes
  • 1 green pepper
  • 1 red pepper
  • 1 cucumber
  • 1 white onion
  • 1 stirred yogurt
  • 1 clove of garlic
  • 6 mint leaves
  • 1 drizzle of virgin olive oil
  • 3 cl of sherry vinegar
  • Salt, freshly ground pepper

Recipe for grilled tuna, fresh gazpacho

For the gazpacho:

- Wash all the vegetables.

- Peel, degerm and chop the garlic.

- Peel the tomatoes, seed them and crush them.

- Peel the peppers with the peeler, cut them in half and seed them. Peel the cucumber. Cut these vegetables into brunoise.

- Peel and chop the onion.

- Pour the yogurt into a bowl, add all the ingredients. Season.

- Reserve 2 hours in the refrigerator. Reserve 4 tablespoons of gazpacho vegetables, then mix the rest. Switch to Chinese.

Meanwhile :

- Preheat the oven to 160 ° C (th. 5/6).

- Wash the eggplants and cook them whole without peeling them in the oven for 20 minutes (let cool for 30 minutes if necessary). Cut them in half lengthwise, then cut them into strips.

- Peel, degerm and finely chop the garlic.

- Combine the garlic and eggplant in a dish. Drizzle with a drizzle of olive oil, leave to marinate for 1h30.

- Place the tuna slices in a dish, pour in the squeezed lemon juice, place the thyme, and add the clarified butter, season with salt and pepper. Marinate for 30 minutes in the fridge.

- Prepare the barbecue or heat the plancha.

- Grill the tuna slices for a few minutes on each side.

- Arrange the eggplant strips in the center of the plate, place the tuna on top, pour gazpacho around it and a few reserved vegetables. Garnish with black olives, almonds, basil leaves.

Chef's basics

Serve the rest of the gazpacho chilled in an individual bowl.

Video: GRILLED TUNA BELLY!!! Easy and Tasty Recipe (November 2020).