Tartare of Salmon and Tuna

Name: Tartare of Salmon and Tuna
Yield: Serves 4
Cuisine: United States
Ingredients: rocket (arugula), mustard or lime flowers, and chopped chives; ¼ cup tomato concasse; 2 tablespoons olive oil; 8 ounces tuna fillet, skinned, all dark meat removed; rocket (arugula), mustard or lime flowers, and chopped chives; rocket (arugula), mustard or lime flowers, and chopped chives; rocket (arugula), mustard or lime flowers, and chopped chives; rocket (arugula), mustard or lime flowers, and chopped chives; 1 English cucumber; salt and freshly ground pepper; salt and freshly ground pepper; ½ cup fresh lemon juice; 2 tablespoons sesame oil; 8 ounces salmon fillet, boned and skinned; 8 ounces tuna fillet, skinned, all dark meat removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

In another version of this very popular dish, it is eaten with very cold, fresh oysters.

Ingredients

1 English cucumber
salt and freshly ground pepper
½ cup fresh lemon juice

Americas
United States
Starter
Pescatarian
Gluten-free

Method

Peel the cucumber, score lengthwise with a fork, and cut into 1/16-inch-thick slices. Whisk salt and pepper into ¼ cup of the lemon juice; then whisk in the sesame oil. Toss the cucumber slices in the sauce and let stand for 1 hour.

Finely chop the salmon and tuna separately. Into each of the c