6 oz Ahi tuna fillet, sashimi grade, cut into ¼ inch dice
6 oz Salmon fillet, sashimi grade, cut into ¼ inch dice
2 tsp Chives or Scallions, minced
3 T Tomatoes, small diced
4 tsp. Wasabi tobiko caviar
Ingredients for Spicy Lemon-Ginger Vinaigrette:
2 T Lemon juice, freshly squeezed
1 ½ tsp. Rice Wine vinegar
1 T 1 tsp Soy sauce
1 tsp Chili-garlic sauce
1/8 tsp. Ginger, freshly grated
1/8 tsp. Garlic, minced
1 T 1 tsp Asian sesame oil
1 Japanese cucumber, channel-knifed and cut into ¼ inch thick
1) Prepare vinaigrette. Whisk together all ingredients in a small bowl. Set aside.
2) Prepare tartare. Just before serving, combine all the ingredients in a chilled medium bowl. Add the vinaigrette and mix well. Adjust seasoning with salt and white pepper.
3) Spoon some of the tartare on top of the cucumber slices and garnish with chervil or wasabi tobiko caviar. Serve.