Tuna Tartare in a Cucumber Boat topped with Caviar (Robert Irvine) |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
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 and freshly ground black pepper |
3 to 6 cucumbers (to make 6 cucumber boats ) |
1 -ounce 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.
2. Whilst 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 disc without touching the very bottom of the cucumber. (In other words, leave a bottom in the hollowed-out center of the cucumber.)
3. Presentation:
4. 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.
|
|