Servings: 4
Prep Time: 30 minutes
Ingredients:
- 1/2 lb. fresh ʻahi loin, diced
- 1 tsp. toasted cumin seed, ground
- 1 large green onion, minced
- 4 shiso leaves, sliced into a chiffonade
- salt and pepper to taste
- 3-4 oz. ginger-lime vinaigrette (recipe below)
- 1 oz. mixed soft herbs (cilantro, tarragon, parsley, chervil, chives, lemon balm)
- 20 slices of English cucumber sliced very thinly crosswise
Ginger-Lime Vinaigrette (Makes 8 oz.)
- 3 oz. fresh lime juice
- 1 oz. fresh ginger juice
- 1 small shallot, minced
- 1” piece galangal, peeled and minced
- 4 oz. canola or grapeseed oil
- pinch cayenne pepper
Method: For the vinaigrette: Mix first 4 ingredients in a bowl; whisk oil in slowly to emulsify. Season to taste with salt, pepper, and cayenne.
For the tartare: Mix ‘ahi, green onion, cumin, shiso and 3-4 oz. vinaigrette to taste in a bowl and season with salt and pepper to taste. Arrange cucumber slices on 4 plates and mold ‘ahi above cucumber. In a small bowl, mix soft herbs with a dash of ginger-lime vinaigrette and season with salt and pepper to taste. Garnish top of ‘ahi with soft herbs and serve.
