Tuna Tartare in a Cucumber Boat topped with Caviar
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 125
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 39
- Sodium
- 642
- Total: 1 hr 25 min
- Prep: 25 min
- Inactive: 1 hr
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
- 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.
- 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.)
- Presentation:
- 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.