Sashimi Tuna With Summer Gazpacho

2 Bowls
40 min

This recipe I’ve decided to share with you guys because I think it’s a great summer recipe that anybody can make at home. Here in Israel it is on our menu as Sashimi tuna serve the summer gazpacho. I decided to make the gazpacho using just yellow cherry tomatoes. Of course when making any gazpacho you can choose which ever tomatoes you see fit. Gazpacho is an amazing summer dish because it’s light And fresh. The dish is composed of gazpacho, tuna, fresh salad of green onion, cucumber, chili and fresh basil. What you see in the pictures is a finishing oil basil and chili oil. These flavors work very well together and even if you don’t want to use tuna and want to use a lighter white fish then of course you can switch it out. I wanted to share with you guys Another dish that is on the menu here at the restaurant so that even at home you can eat restaurant dishes without leaving the house. It’s really important to serve the gazpacho extremely cold. I think that’s what gives it it’s freshness.

The basil oil and the chili oil is an addition that obviously if you don’t have it in your house you don’t have to add it in but I do think it gives it a depth of flavor. Chili oil is extremely easy to make - you just infused chili flakes and fresh chili in olive oil and then set it aside to cool. Same thing with basil oil, it’s blended blanched basil with olive oil and then strained. I use amazing extra virgin olive oil in my recipes from Crete called “Sellia”. I recommend looking it up and purchasing for recipes like this which need a high quality but at the time light flavor.

Sashimi Tuna With Summer Gazpacho

Recipe details

  • 2  Bowls
  • Prep time: 30 Minutes Cook time: 10 Minutes Total time: 40 min
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For the gazpacho

  • 1/2 kilo yellow cherry tomatoes
  • 2 peeled cucumbers
  • 2 garlic cloves
  • 1/4 onion
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • salt to taste

For the dish

  • 6 Fresh tuna slices
  • green onion
  • cucumber
  • chili
  • fresh basil
  • Lemon juice
  • Olive oil
  • Basil Oil (optional)
  • Chili oil (optional)


For the Gezpacho

Blend all together in a blender until smooth.
Strain, and cool immediately.
Serve cold.

For the dish

Place about a 1/2 cup of the gazpacho at the bottom of the bowl.
On top add about 6 slices of fresh red tuna, you can buy at any fish store or even grocery store.
Add your salad of cucumber, chili, green onion, and fresh basil on top of the fish. I chopped the salad julienne in this dish but you can also dice the salad if you wish. I season the salad with salt, lemon juice and olive oil.
On the outside of the dish I place a couple drops of the basil oil and the chili oil.
Everything comes together perfectly and it’s a fun summer dish for everyone to enjoy.