Tuna Tartare in a Cucumber Boat topped with Caviar |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
6 ounces sushi tuna |
1 teaspoon chopped chives |
1/2 teaspoon chopped capers |
1 teaspoon chopped shallots |
1 lemon, juiced |
1 -ounce extra-virgin olive oil |
salt |
freshly ground black pepper |
3 to 6 cucumbers (to make 6 cucumber boats ) |
1 -ounce american farmed black caviar |
6 parsley sprigs |
Directions:
1. With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. While tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disk without touching the very bottom of the cucumber. (In other words, leave a bottom in the hollowed-out center of the cucumber.) Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley.
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