In another version of this very popular dish, it is eaten with very cold, fresh oysters.
Peel the cucumber, score lengthwise with a fork, and cut into 1/16-inch-thick slices. Whisk salt and pepper into
Finely chop the salmon and tuna separately. Into each of the chopped fish, stir half the remaining lemon juice, a tablespoon of olive oil, and salt and pepper to taste.
To serve, arrange the cucumber on each plate with the slices overlapping. Spoon the two tartares in separate mounds in the center of each plate. Dress the tomato concasse in the bowl in which the cucumber marinated, and put
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