Chilled tomatillo & avocado soup with tuna sashimi salad

Chilled tomatillo & avocado soup with tuna sashimi salad

Chris Middleton

This soup takes its inspiration from ajo blanco, which is a delicious garlic and almond soup from Andalusia, Spain. Seafood loves the acid kick of lemon and lime, and tuna sashimi is no exception. The king of chillies, the habanero, spices up the accompanying salad and provides a contrast to the cooling soup – just be careful as habaneros are VERY hot! This soup is incredibly versatile – in addition to seared tuna it can also be served with sweetcorn, salsa and smashed corn (tortilla) chips or even torn poached chicken and peppery greens.



Quantity Ingredient
250ml Tomatillo verde
4 very ripe hass avocados, peeled and stoned
500ml chicken or vegetable stock
90g sour cream
large pinch salt

Tuna sashimi salad

Quantity Ingredient
500g sashimi-grade tuna loin, blood-line removed
2 small red onions, thinly sliced
2 small cucumbers, cut into thin rounds
200g grape or pear cherry tomatoes, halved
100g breakfast radishes, sliced into rounds
1 habanero chilli, seeded and thinly sliced
125ml Mexican-style pickles, pickle solution only
freshly ground black pepper
extra-virgin olive oil, for brushing and drizzling
1 large handful green or purple basil leaves
1 large handful mint leaves
1 avocado, sliced
50g finger lime flesh or lime segments
Taro chips
30g pepitas, toasted, to garnish
assorted micro herbs, to garnish


  1. To make the soup, combine the tomatillo verde and avocados in a food processor or blender and process, gradually adding the chicken stock, until smooth. Add the sour cream and process to combine. Season with salt. Strain through a fine-mesh sieve and chill until required.
  2. To prepare the tuna sashimi salad, wrap the tuna loin tightly in several layers of plastic wrap, twisting the ends to seal, creating a round log of tuna. Chill in the freezer for 30 minutes, or until firm.
  3. Meanwhile, combine the onion, cucumber, tomato, radish and habanero in a medium bowl. Pour in the Mexican pickle solution and set aside for 30 minutes to pickle.
  4. Once firm, cut the tuna into four 125 g steaks. Season with salt and pepper.
  5. Heat a barbecue chargrill to high heat.
  6. Generously brush the tuna steaks with oil and grill briefly for 30 seconds on each side. Remove from the pan and set aside to cool slightly.
  7. To serve, drain the pickled vegetables and combine with the basil and mint leaves in a medium bowl. Drizzle with a little olive oil and toss to coat. Season with salt.
  8. Using a very sharp knife, slice the tuna steaks diagonally, making 5 slices from each steak.
  9. Arrange the tossed salad ingredients across 8 chilled soup bowls. Neatly arrange the tuna, avocado, lime flesh or segments and taro chips among the salad and sprinkle with pepitas.
  10. Transfer the soup into a pitcher and pour around the salad. Garnish with micro herbs and a drizzle of olive oil.
Paul Wilson
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