Salmon or Tuna Tartare

I like to serve this on endive leaves, red pepper squares or rounds of cucumber. You also could top crostini with it. Don’t make it too far ahead of serving, because you don’t want the fish to cook in the lime juice and you won’t have the glistening color or flavor.

Ingredients

• ½ cup very finely diced cucumber
• Salt to taste
• 1 pound center-cut albacore or salmon fillet, finely chopped
• 2 small shallots, minced
• ¼ cup finely chopped cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons capers, drained and rinsed
• Freshly ground pepper
• Pinch of cayenne (optional)
• Lettuce or endive leaves for serving
• red pepper squares for serving
• cucumber rounds or toasted croutons for serving

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    81 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 11 grams protein; 17 milligrams cholesterol; 62 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 1/2 cups, serving 10 as an hors d'oeuvre

Preparation

1. Sprinkle the cucumber with salt, and let sit for 15 minutes while you prepare the remaining ingredients. Then rinse and drain on paper towels. Meanwhile, place the shallots in a bowl and cover with cold water. Let sit five minutes, then drain, rinse and drain again on paper towels.
2. In a medium bowl, toss the cucumber, fish, shallots, cilantro and capers with lime juice, rice vinegar and olive oil. Season with salt; if you want to add a little spice, add a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve (but not too long). Place spoonfuls on endive leaves, red pepper squares, cucumber rounds or croutons, and serve.

• This also makes a great first course or light supper. It will serve four to six.
• Advance preparation: Don’t make this more than an hour before you wish to serve. The fish will “cook” in the lime juice and vinegar and will lose its glistening appearance and fresh, raw flavor.