Tuna Tartar

• 8 ounces sushi-quality tuna
• 2 tablespoons minced cilantro
• 1 tablespoon minced shallot
• 1/2 teaspoon ginger, peeled and finely grated
• 1 teaspoon safflower oil
• 1/2 teaspoon kosher salt
• 6 grinds black pepper
• 1 teaspoon lime juice
• 1/2 small red onion, sliced paper-thin
• 1 medium cucumber, sliced paper-thin
• 20 large caper berries
• 16 toast points (crusts removed)

1. Dice the tuna as finely as possible, or put it through a meat grinder using the largest disk.
2. Transfer to a small bowl and add the cilantro, shallot, ginger, oil, salt and pepper.
3. Mix until the ingredients are thoroughly combined.
4. Cover and refrigerate up to 2 hours.
5. When ready to serve, mix the lime juice into the tuna.
6. Divide the tuna between 4 small plates, mounding it in the center of the plates.
7. Divide the onion, cucumbers, caper berries and toast points between the plates and serve immediately.

tuna, cilantro, shallot, ginger, safflower oil, kosher salt, black pepper, lime juice, red onion, cucumber, caper, points

Taken from cooking.nytimes.com/recipes/9178 (may not work)