Tuna Tartare with Garlic and Almond Cream

This garlic cream takes its inspiration from the Andalucian ajo blanco or white gazpacho, a chilled soup that showcases the very best extra virgin olive oil and freshly picked snow-white almonds. We were served this soup many times while travelling through Andalucia, but my favourite version was at a small family-run restaurant on the Triana side of the river in Sevilla, right after we had been to a bullfight at La Maestranza.