Bluefin Tuna Tartare with Green Gazpacho

Ingredients

• 160g bluefin tuna loin
• Sea salt
• freshly ground black pepper
• 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
• White pepper to taste
• ½ 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
• 6 tbsp olive oil