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Tuna Tartare with Avocado Gazpacho and Guanciale Iberico

4 people
Easy

Prep time
30 mins

Cook time
0 mins

Total time
30 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

400g fresh tuna loin
1 tbsp extra virgin olive oil
1 tbsp sesame seed oil
4 tbsp soy sauce
100g guanciale ibérico de bellota, thinly sliced
For the avocado gazpacho:
1 whole avocado, peeled and seed removed
¼ cucumber, chopped into small pieces, keep the skin on
¼ green pepper, chopped into small pieces
2 banana shallots, peeled and chopped into small pieces
½ clove of garlic, finely chopped
A small handful of fresh basil leaves
1 tbsp of cider vinegar
Juice of ½ lime
100ml water
Extra virgin olive oil

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Introduction

This easy tuna tartare recipe is fresh and sophisticated, making it the perfect starter for entertaining. The tuna is sliced into cubes and mixed with extra virgin olive oil, a touch of sesame oil and soy sauce and served with a delicious avocado and lime gazpacho and topped with thin slices of melt in the mouth guanciale ibérico.

Method

Place the avocado, cucumber, pepper, shallots, garlic, basil and water in a food processor or blender and blend until smooth. Add the lime juice, cider vinegar and blend once again until the mixture is very smooth and without any lumps. You can add more water if the consistency of the soup is too thick. Finally add a couple of tablespoons of extra virgin olive oil on a slow stream whilst the blender is running until the oil is fully absorbed. Season with salt and place the soup in the fridge for at least 2 hours to chill.
Slice your tuna into ¼-inch cubes and place them in a mixing bowl. Add the olive oil, sesame oil and soy sauce and gently mix until incorporated.
To serve, divide the tartare into four portions and spoon each portion into a ring mould to shape the tartare. Pour some avocado gazpacho round each tartare and top with thin slices of guanciale ibérico.

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