Cut <quantity>8</quantity> tomatoes into eights

Mix in a blender until homogeneous

Transfer to a bowl and add <quantity>10<unit>leaves</unit></quantity> of basil. Mix well

Cover with cling film and place in the freezer for 6h to freeze

Set a bowl with a colander and cover it with a kitchen towel or cheesecloth. Place the frozen tomato on top

Cover the tomato with the towel and with cling film. Let it defrost naturally. Do not squeeze or press the towel to get a cleaner water

Thinly slice <quantity>1</quantity> habanada pepper

Thinly slice <quantity>1</quantity> red chili

Cut the supremes of <quantity>1</quantity> lemon into medium cubes

Season the tomato water with salt to taste and mix until dissolved. The tomato water is ready

Divide <quantity>250<unit>g</unit></quantity> of sliced tuna into 2 portions. Plate each portion in the center of <quantity>2</quantity> soup dishes

Add <quantity>3</quantity> thin lardo slices around each plate

Distribute some of the sliced habanada pepper and red chili on top of the tuna

Add a few of the diced lemon supremes and pour some of the Tomato Water over the tuna until it is almost covered

Garnish with cress sprouts and basil leaves to taste

Add a few pieces of broken macadamia nuts to taste over the tuna

Sprinkle flaky salt to taste and drizzle a lit bit of extra virgin olive oil. The tuna crudo with tomato water is ready

Enjoy! It is super refreshing and definitely a flavor bomb!