Special equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep
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, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side.
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.
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
Preheat oven to 300 degrees F.
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. Set aside until ready to assemble.
Yield: 18 croutons
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.