Montauk Bluefin-Tuna Tartar With Fresh Herbs

• 3/4 pound sashimi-quality bluefin tuna, preferably from a belly cut which has more fat
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon finely minced chives
• 1 teaspoon finely minced garlic chives
• 1 teaspoon finely minced mint
• 1 teaspoon finely minced cilantro
• 1 teaspoon finely minced parsley
• Salt and pepper to taste
• 1 small lemon, juiced
• 1/4 pound baby arugula

1. Dice the tuna into 1/8-inch pieces.
2. Place in a mixing bowl and add the oil, herbs, salt and pepper.
3. Sprinkle with 2/3 of the lemon juice and mix again.
4. Check seasoning and adjust as necessary.
5. In another mixing bowl, season the arugula with the remaining lemon juice and some salt and pepper.
6. Place equal amounts of the arugula onto 4 cold plates and top each portion with the tuna tartar.

bluefin tuna, extravirgin olive oil, chives, garlic, mint, cilantro, parsley, salt, lemon, arugula

Taken from cooking.nytimes.com/recipes/7987 (may not work)