ASTUCES: if you us tuna in the salade, use either canned albacore, or the quantity of fresh tuna you like. i suggest 12 ounces; 400g. Sear the whole fresh piece first on each side, season with salt and pepper and let cool. Then, thinly slice the seared tuna and arrange it atop the salad after you’ve tossed the other ingredients together. Don’t use anchovies if you’re using tuna.
Here, the simple purity of summer tomatoes and red bell peppers grilled gently over the coals, teamed with farm-fresh cucumbers, garlic, and onions makes this the most refreshing gazpacho you’re likely to taste. It speaks of the finest and most fresh ingredients, softly spiked with hot pepper and freshly squeezed lemon juice. Simple to prepare, I predict that once you’ve tried it, your summer meals will rarely be without it!
SPECIAL EQUIPMENT: long tongs, metal spatula, wood chips or grapevine cuttings sarments de vigne, food processor
PREPARATION AND GRILL TIME: 2 hours and 25 minutes, including 2 hours chilling time (minimum).
DIFFICULTY LEVEL: simple