Ingredients

• 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
• Special Equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep

Directions

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

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.

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

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

Croutons:

1 thin baguette

Extra-virgin olive oil

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