Instructions: Cut the tuna steak into small dice. Toss with the olive oil and the salt and pepper. Fill the bottom of each parfait glass with 1 tablespoon of gazpacho. Top with 2 tablespoons diced tuna, top that with 1 tablespoon relish, continue until the glasses are full. Top with the picked cilantro leaves, lime wedges, a dollop of sour cream and a crouton.

This recipe yields 6 appetizers.

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