Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger

• 1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds
• 1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice
• Vinaigrette, recipe follows
• 1/3 cup thinly sliced scallions, white part only
• 3 Shiso leaves, cut into chiffonade
• Coarse salt
• Freshly ground white pepper
• Herb Salad, recipe follows
• Croutons, recipe follows
• Special Equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep

1. Place ring mold in the center of a chilled 12-inch dinner plate.
2. Make a circle of overlapping cucumbers around each mold.
3. Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso.
4. Mix to combine.
5. Season with salt and freshly ground white pepper, to taste.
6. Spoon tartare into mold, pressing lightly.
7. Stand 3 croutons into tuna and top with a little herb salad.
8. Carefully lift ring mold up and off the plate.
9. Serve with extra croutons on the side.
10. 1/4 cup plus 1 tablespoon grape seed oil or canola oil
11. 3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice)
12. 1 clove garlic, finely minced
13. 5 tablespoons lime juice
14. 1 shallot, finely minced
15. 1/4 teaspoon ground cayenne pepper
16. Put all ingredients in a medium bowl and whisk to combine.
17. Taste to check acidity, and balance with more oil or lemon juice, as needed.
18. Set aside until ready to use.
19. 1 bunch chervil
20. 1/2 bunch flat-leaf parsley
21. 1/2 bunch cilantro
22. 1 bunch chives
23. 1 small head baby frisee lettuce
24. 1/2 cup micro greens, optional
25. Wash and dry all of the greens and herbs.
26. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl.
27. Cut chives into 1-inch batons and add to bowl.
28. Pick through frisee and add to bowl with micro greens.
29. Toss gently.
30. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
31. Yield: 2 cups herb salad
32. 1 thin baguette
33. Extra-virgin olive oil
34. Preheat oven to 300 degrees F.
35. Cut baguette on severe bias to create 1/4-inch elliptical slices.
36. Put bread slices on a baking sheet and lightly toast.
37. Remove from heat and then drizzle with olive oil.
38. Set aside until ready to assemble.
39. Yield: 18 croutons

japanese, yellowfin tuna, vinaigrette, scallions, salt, freshly ground white pepper, salad, croutons, ring mold

Taken from www.foodnetwork.com/recipes/alfred-portales-tuna-tartare-with-herb-salad-cucumber-lime-scallion-and-ginger-recipe.html (may not work)