Cazpacho with tuna tartare and olive pesto

Name: Cazpacho with tuna tartare and olive pesto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 discs Toast; 1 1/2 Cucumbers; 1 1/2 red and yellow peppers; 4 Tomatoes; 1 red onion; 2 Garlic cloves; 10 leaves Basil; 120 ml +; 2 TABLESPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 60 g black olives without stone; 2 heaped Tbsp Parmesan cheese; 1 g; 1 (20 g) Shallot; 200 g fresh tuna fillet; 8 g Capers; 2-3 stalks of chives; 1 Stalk Thyme; 7-10 Tbsp Chives and parmesan

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 discs Toast
1 1/2 Cucumbers
1 1/2 red and yellow peppers
4 Tomatoes
1 red onion
2 Garlic cloves
10 leaves Basil
120 ml +
2 TABLESPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
60 g black olives without stone
2 heaped Tbsp Parmesan cheese
1 g
1 (20 g) Shallot
200 g fresh tuna fillet
8 g Capers
2-3 stalks of chives
1 Stalk Thyme
7-10 Tbsp Chives and parmesan

Directions

1
Remove the crusts from the bread, cut into very fine cubes and leave to dry for at least 1 hour. Peel the cucumber. Clean and wash the peppers. Put 1/2 pods aside. Wash and clean the tomatoes. Peel onion and garlic. Chop the vegetables roughly.
2
Wash and chop basil. Finely puree vegetables, basil, oil and vinegar in a universal chopper. Season with salt, pepper and some cayenne pepper. Pass the soup through a sieve and chill. Finely puree olives, parmesan and pine nuts with a hand blender and chill. Peel the shallot and blanch in boiling water. Remove, drain and dice very finely. Wash the tuna, dab dry and cut very finely. Chop capers finely. Wash chives, shake dry and cut into fine rolls. Put everything in a cool place. Heat 1 tablespoon of oil in a frying pan, add 1 stalk of thyme and fry the croutons until crisp. Finely dice the remaining peppers and sprinkle with 4 tablespoons of olive oil.
3
Remove, drain and dice very finely. Wash the tuna, dab dry and cut very finely. Chop capers finely. Wash chives, shake dry and cut into fine rolls. Put everything in a cool place. Heat 1 tablespoon of oil in a frying pan, add 1 stalk of thyme and fry the croutons until crisp. Finely dice the remaining peppers and sprinkle with 4 tablespoons of olive oil. Arrange the cazpacho in soup tureens and place the diced peppers on top. Mix the diced tuna and shallots, capers and chives. Using a round cookie cutter, arrange tartar circles on 4 plates. Arrange croutons on top and garnish with chives. Place soup bowls and a small heap of olive pesto on the plates as well. Garnish pesto with parmesan
4
Arrange the cazpacho in soup tureens and place the diced peppers on top. Mix the diced tuna and shallots, capers and chives. Using a round cookie cutter, arrange tartar circles on 4 plates. Arrange croutons on top and garnish with chives. Place soup bowls and a small heap of olive pesto on the plates as well. Garnish pesto with parmesan
5
25 minutes waiting time