Cook The Book: Giant Tuna Or Salmon Tartare
- 1 Japanese cucumber (about 4 ounces), cut in half lengthwise, seeds scraped out with a small spoon, cut in 1/4-inch dice (about 1/2 cup)
- Kosher salt
- 1/2 cup finely diced red onion (1/4-inch dice), soaked in cold water for 5 minutes, drained, rinsed, and dried on paper towels
- 3/4 pound center-cut albacore or salmon filet, cut into 1/2-inch dice (or a little smaller)
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 2 tablespoons extra virgin olive oil
- Pinch of cayenne
- Lettuce or endive leaves and toasted croutons for serving
- Sprinkle the cucumber with salt and let it sit for 15 minutes while you prepare the remaining ingredients. Rinse and drain on paper towels.
- In a medium bowl, gently toss the cucumber, fish, onion, and dill with the lime juice and olive oil. Season with about 1/2 teaspoon of salt and a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve. Serve on lettuce or endive leaves, with toasted croutons.
japanese cucumber, kosher salt, red onion, center, fresh dill, lime juice, extra virgin olive oil, cayenne, endive
Taken from www.seriouseats.com/recipes/2009/11/giant-tuna-or-salmon-tartare-recipe.html (may not work)