Red Tuna Mi-Cuit with Transparent Gazpacho by Ruby Khoury

Ingredients

• 400g (14 oz) sushi-grade red tuna loin
• 1kg (2.2 lbs) ripe tomatoes (for transparent gazpacho)
• 200g (7 oz) labneh
• 1 tbsp dried culinary hay (for smoking)
• 3 sprigs fresh thyme
• 100g (3.5 oz) fresh red berries (strawberries or raspberries), sliced
• 1/2 cup fresh oregano leaves
• 1/2 cup neutral oil (grapeseed or canola)
• 1 tsp sea salt

Instructions

1. Prepare transparent gazpacho by blending tomatoes with salt, then hanging the mixture in a cheesecloth-lined sieve over a bowl for 6-8 hours to collect the clear liquid.
2. Smoke the labneh by placing it in a container with a small bowl of smoldering hay and thyme, covering tightly for 15 minutes to infuse flavor.
3. Blanch oregano leaves in boiling water for 10 seconds, shock in ice water, then blend with neutral oil until smooth and vibrant green.
4. Sear the tuna loin in a very hot pan for 30 seconds per side, leaving the center raw (mi-cuit), then chill immediately before slicing into thick medallions over medium-high heat until browned, about 4 min.
5. Plate the tuna medallions, top with a quenelle of smoked labneh, garnish with fresh berries, and pour the clear gazpacho and green oregano oil around the base until ready to serve.