TUNA TARTARE

TUNA TARTARE WITH HERB SALAD

Ingredients:

1/2 cucumber, fluted and thinly sliced 

1/2 cucumber, cut into 1/8-inch dice

1 pound sushi grade yellow fin tuna, blue fin or big eye tuna, cut into 1/8-inch dice 

Vinaigrette (recipe follows )

1/3 cup thinly sliced scallions, white part only 

3 Shiso leaves, cut into chiffonade (optional) substitute with cilantro

Coarse salt 

Freshly ground pepper 

Herb Salad, recipe follows 

Croutons, recipe follows 

Special Equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep 

Preparation:

Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold. 

Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, cucumber cubes and Shiso or Cilantro. Mix to combine. Season with salt and freshly ground pepper, to taste. Spoon tartare into mold, pressing lightly. Top with a slice of lime and a leave of cilantro. Carefully lift ring mold up and off the plate. Serve with croutons and Salad on the side. 

Vinaigrette: 

1/4 cup plus 1 tablespoon grape seed oil or canola oil 

3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice) 

1 clove garlic, finely minced 

5 tablespoons lime juice 

1 shallot, finely minced 

1/4 teaspoon ground cayenne pepper 

Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. 

Set aside until ready to use. 

Herb Salad: 

1/2 bunch flat-leaf or curly parsley 

1/2 bunch cilantro 

1 bunch chives 

1 small head baby Romane or Frisee lettuce 

1/2 cup micro greens, optional 

Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1- 

inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and 

then toss with 3 tablespoons vinaigrette. 

Yield: 2 cups herb salad 

Croutons: 

1 thin baguette 

Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and 

then drizzle with olive oil (optional).  Set aside until ready to assemble. 

Yield: 18 croutons