Facing an excess of tomatoes and 98 degree weather, we decided on a light & refreshing fish dish - seared tuna served in tomato water and garnished with diced cucumber & heirloom tomato.
Tomato water was made by blending together a peeled cucumber and three large tomatoes with a pinch of salt. The resulting soup is then strained through a fine-mesh strainer that has been lined with a dampened paper towel. I had tried this recipe before without the paper towel and the water wasn't a clear as it was with the towel. The mix yielded about a cup of tomato-tinged broth, which is then simmered down by about half.
The tuna was portioned and flash-seared, then placed in the broth to rest and soak up the flavor.
Garnished with a fine dice of cucumber & tomato, then dressed with a splash of olive oil and a few cilantro sprigs, the dish was a simple and clean way to enjoy summer flavors.
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