Nathan Outlaw served up tasty Bluefin Tuna Tartare with Green Gazpacho on James Martin’s Saturday Morning.<\/p>\n
The ingredients are: 160g bluefin tuna loin and Sea salt & freshly ground black pepper.<\/p>\n
For the green gazpacho: 1 celery stick, sliced, 1 small green pepper, deseeded and chopped, 150g cucumber, peeled and sliced, 1 courgette, sliced, 100g stale white bread, crusts removed, 1 green chilli, deseeded and chopped, 1 tsp sugar, 50g walnut halves, lightly toasted, 100g baby spinach, picked, 30g tarragon, 10g flat-leaf parsley, chopped, 2 tbsp cider vinegar, 100ml olive oil, 60g full fat Greek yoghurt, 200ml water, 150g ice cubes, 2 tsp sea salt and White pepper to taste.<\/p>\n
To garnish: \u00bd cucumber, peeled and finely diced, 1 green apple, peeled and finely diced, 1 small green pepper, deseeded and finely diced, 1 tbsp chopped tarragon, 1 tbsp finely chopped flat-leaf parsley and 6 tbsp olive oil.<\/p>\n