Tuna Tartare in a Cucumber Boat topped with Caviar

• 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

1. With a heavy sharp knife, chop tuna into very small slices.
2. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour.
3. While tuna is chilling, prepare cucumber boats.
4. Peel cucumber and cut into 2-inch long cylinders.
5. With a teaspoon, scoop out the seeds from inside the cucumber disk without touching the very bottom of the cucumber.
6. (In other words, leave a "bottom" in the hollowed-out center of the cucumber.)
7. Season cucumber with salt and pepper.
8. Fill with 1-ounce of tuna tartare.
9. Top with 1/8 teaspoon of caviar.
10. Finish with a sprig of parsley.

tuna, chives, capers, shallots, lemon, extravirgin olive oil, salt, freshly ground black pepper, cucumbers, black caviar, parsley sprigs

Taken from www.foodnetwork.com/recipes/tuna-tartare-in-a-cucumber-boat-topped-with-caviar-recipe.html (may not work)