Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger

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1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds

1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice

Vinaigrette, recipe follows

1/3 cup thinly sliced scallions, white part only

3 Shiso leaves, cut into chiffonade

Coarse salt

Freshly ground white pepper

Herb Salad, recipe follows

Croutons, recipe follows

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 

Herb Salad:

1 bunch chervil

1/2 bunch flat-leaf parsley

1/2 bunch cilantro

1 bunch chives

1 small head baby frisee lettuce

1/2 cup micro greens, optional 

Croutons:

1 thin baguette

Extra-virgin olive oil