Tuna Ceviche Gazpacho Style

[[[ I swear I saw it spelled cevice when I  ran across the dish and made it for the first time in the late 80's. Looks like my memory is not so hot.]]]

Our good friends returned from a fishing trip in the Keys with lots of fish. For our holiday barbecue yesterday, this was one of the ways the fresh tuna was prepared. I could have added a lot more herb, citrus or acidic tones to this dish.....but wanted to let the tuna stand almost entirely on its own. This was subtle, but very enjoyable.

1 pound sushi quality tuna loin (to be eaten nearly raw)
1 yellow bell pepper
2 plum tomatoes
1 cucumber
3 tablespoons "subtle vinaigrette" (you can use the linked recipe in smaller ratios if you'remaking it for just this dish - 2 tablespoons each of oil, 2 teaspsoons each of the vinegars.

1. Peel cucumbers partially (some small skin strips should be left on for texture and color). Sprinkle with Kosher salt and drain on paper towels or in a strainer for at least 20 minutes. 
2. Seed and chop the tomatoes and yellow pepper. Mix with vinaigrette. 
3. Less than an hour before serving, chop the tuna into cubes. Mine were more than 1/4" but less than 1/2" cubes. 
4. Mix thoroughly and serve in small glasses or atop a bed of tender greens. Season with Fresh Ground Pepper and Sea Salt.