Name: Tuna Tartare in a Cucumber Boat topped with Caviar
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Cuisine: french
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; Freshly ground black pepper; 3 to 6 cucumbers (to make 6 cucumber "boats"); 1-ounce American farmed 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. While 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 disk without touching the very bottom of the cucumber. (In other words, leave a "bottom" in the hollowed-out center of the cucumber.) 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.

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Tuna Tartare in a Cucumber Boat topped with Caviar

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