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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Tuna may be substituted with Ahi or Yellowfin tuna. Ingredients:
4 tablespoons extra virgin olive oil |
1 lb sushi grade tuna, cut into 1/2 inch dice |
1 beefsteak tomato, peeled, seeded and diced |
1 small shallot, minced |
1/4 cup kalamata olive, pitted |
2 tablespoons capers |
4 large fresh basil leaves, torn into small pieces |
grated zest of half a lemon |
3 tablespoons fresh lemon juice |
1 cucumber, sliced thin |
salt and pepper |
Directions:
1. On 6 cold plates chilled in your refrigerator, arrange the sliced Ontario greenhouse cucumbers in a circle.
2. In a large mixing bowl, combine the remaining ingredients and mix well. Season to taste with salt and pepper.
3. To serve, spoon tuna mixture on top of the cucumbers.
4. Quick tip.
5. Ahi or Yellowfin tuna is widely used in raw dishes, especially in sashimi.This fish is also great for grilling.
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