Tuna Tartare with Cucumber Salad

Chef/Cook: Preston Dishman

Estimated Prep Time: 15 minutes

Estimated Cooking Time: None

Yields 4 servings

•	1# piece of sushi grade tuna (Ask your local fish dept. or fish “monger” for help)

•	½ seedless cucumber
•	1 small package daikon radish sprouts, trimmed
•	2 Tablespoons of fresh mint, chopped
•	1 lime, juiced
•	1 Tablespoon olive oil
•	1 pinch sugar
•	Kosher Salt & Pepper

•	2 Tablespoons Mae Ploy Sweet Chili Saucer
•	2 Tablespoons Sambal Olek or other chile paste
•	2 Tablespoons sesame oli
•	½ cup olive oil
•	Salt to taste

•	Chef or Santoku knife (your preference)
•	Cutting board
•	4-5 Mixing bowls
•	Peeler
•	Lemon/lime juicer
•	Ring mold (substitute: clean tuna can with both sides removed

Trim tuna and dice into quarter inch cubes. Reserve and keep well chilled.

Peel cucumber and cut into two-inch lengths. Thinly slice cucumber section lengthwise and then cut into matchstick size pieces. Place cucumber pieces in a bowl and season with one teaspoon of kosher salt. Set bowl to side while prepare dressing.

For the dressing, combine mae ploy, sambal, sesame oil in a small bowl, slowly whisk in the olive oil in a steady stream, season with salt and reserve. If dressing separates just whisk vigorously until re-combined.

Drain and rinse cucumber pieces. Combine cucumber pieces in a bowl with juice of one lime, radish sprouts, mint, olive oil, and pinch of sugar.

Toss tuna with dressing. Season with salt to taste. Spoon tuna mixture into a ring mold in the center of your serving dish. Pack firmly with the back of a spoon. Remove the ring mold. Top tuna with cucumber salad. Serve.