Roasted Yellowfin Tuna with Green Gazpacho Sauce
(Serves six)
2003 Lirac Blanc, Domaine LaFond "Roc-Epine" and/or 2002 Cols des Vents Castelmaure

For Green Gazpacho Sauce:

1/2 English cucumber, seeded and chopped
1/2 pound tomatillos, quartered
1 ripe avocado, peeled, seeded and chopped
1/2 small spanish onion, chopped
3 scallions, chopped
1/2 serrano chili, seeds removed
1/4 bunch cilantro
1/4 bunch Italian parsley
1 small garlic clove, peeled
1/2 cup olive oil
1 teaspoon sherry vinegar
pinch of cayenne and white peppers
1 teaspoon kosher salt

Combine all of the above and puree in a blender until very smooth.
Push through a fine sieve and adjust the seasonings.
Refrigerate until ready to serve.

For the Tomato Relish:

2 medium ripe tomatoes, peeled, seeded and julienned
remaining half of the spanish onion from above, thinly sliced
remaining half of the serrano chili from above, finely minced
1 clove garlic, thinly sliced
1 tablespoon each of finely minced parsley and cilantro
2 tablespoons olive oil
1/2 teaspoon kosher salt

Combine all of the above and mix well.
Refrigerate until ready to serve.

For the Tuna

3 pounds fresh sashimi-grade yellowfin tuna loin, well trimmed
Coarsley ground black pepper
Kosher salt
2 tablspoons olive oil
6 cilantro sprigs

Pre-heat the oven to 400 degrees.
Remove the sauces from the refrigerator to bring them up to room temperature.
Heat the olive oil in a non-stick saute pan over medium-high heat.
Season the tuna loin with pepper and salt and sear on all sides, place in the oven
and roast to the desired doneness (medium-rare is preferred).
Remove from the oven to a cutting board.
Divide the gazpacho sauce among six dinner plates, then divide the tomato relish
and place in the middle of the sauce.
Slice the tuna into six equal pieces and set on top of the tomato relish.
Garnish each with a sprig of cilantro and serve.