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

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

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