Recipe courtesy of Robert Irvine and Brian O'Reilly

Tuna Tartare in a Cucumber Boat topped with Caviar

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 6 servings
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Ingredients

6 ounces sushi tuna

1 teaspoon chopped chives

1/2 teaspoon chopped capers

1 teaspoon chopped shallots

1 lemon, juiced

1-ounce extra-virgin olive oil

Salt

Freshly ground black pepper

3 to 6 cucumbers (to make 6 cucumber "boats")

1-ounce American farmed black caviar

6 parsley sprigs

Directions

  1. 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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