Recipe courtesy of Brian O'Reilly and Robert Irvine
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Tuna Tartare in a Cucumber Boat topped with Caviar
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

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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