Tomato Water with Yellow Fin Tuna Crudito

Sammy’s Beach Bar Rum – Hawai’i, USA

Serves 4 – 1 day preparation. 20 minutes assembly.

Tomato Water

2 Pounds Tomatoes, ripe as possible
1 Tablespoon Sea salt

Roughly chop the tomatoes with the sea salt, making sure to save all of the juices. Wrap all in a cheesecloth and suspend over a bowl. Place in the refrigerator and allow the juices to weep out.  Approximately 8 hours or overnight. Should yield approximately 2 cups.


1 Pound Sushi grade tuna
1 Jalapeño
1 Large Avocado
2 Tablespoon Cilantro, chopped
1 Shallot
2 Tablespoon Extra virgin olive oil
1 Tablespoon Fresh lime juice
2 Ounces Rum
Maldon sea salt

Chop the tuna and the avocado into 1/2 inch squares. On a mandolin slice the jalapeño and shallot. Place the tuna, avocado, jalapeño, shallot, and cilantro in a bowl.  Pour the olive oil, lime juice, and rum over. Very gently mix but do not break the ingredients.


Place a pile of the crudito in the center of each bowl. Pour the tomato water around. Sprinkle the top with Maldon sea salt. Any extra liquid from the tuna drizzle around and into the tomato water. Serve immediately.


  1. Gastronomy with Sammy Hagar's Beach Bar Rum - International Rum Council, LLC - March 25, 2013

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