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Tuna Parfait With Gazpacho


  • 1 pound tuna steak
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/2 batch of Basic Gazpacho
  • 1 batch of Gazpacho Relish
  • 1/2 cup picked cilantro leaves
  • Lime wedges
  • 1/4 cup seasoned sour cream


  • Cut the tuna steak into small dice. Toss with the olive oil and the salt and pepper. Fill the bottom of each parfait glass with 1 tablespoon of gazpacho. Top with 2 tablespoons diced tuna, top that with 1 tablespoon relish, continue until the glasses are full. Top with the picked cilantro leaves, lime wedges, a dollop of sour cream and a crouton.
  • Yield 6 appetizers