Tuna Tartare in a Cucumber Boat topped with Caviar

Recipe courtesy Robert Irvine with Brian O'Reilly
Show: Dinner Impossible Episode: Here Comes the Chef: Wedding: Impossible
TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • Salt
  • Freshly ground black pepper
  • 3 to 6 cucumbers (to make 6 cucumber "boats")
  • 1-ounce American farmed black caviar
  • 6 parsley sprigs
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Directions

With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. While tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disk without touching the very bottom of the cucumber. (In other words, leave a "bottom" in the hollowed-out center of the cucumber.) Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley.

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