Japanese Sashimi tuna with gazpacho recipe

While you leave a pan to heat with two fingers of peanut oil, take care of the tomatoes. Cut some of them in half and then put them in the glass of a mixer. Then, add the basil, the red pepper cut into slices, extra virgin olive oil, a spoonful of balsamic vinegar and salt.

Blend the tomatoes.

For the sauce, mix equal amounts of balsamic vinegar and soy sauce and a dash of seed oil.

Blend to make a sauce.

At this point, take the tuna saku, cut it into equal slices and place it on a saucer.

Season it with grated lemon rind, salt and extra virgin olive oil.

At this point, the peanut oil should be warm. Take some slices of crispy pepper and fry them lightly.

Now you just have to compose the dish! Put a piece of toasted bread on the bottom of the plate, then some gazpacho, sashimi, salsa and chopped crispy pepper.

Last the dish with a drizzle of extra virgin olive oil and that's it!