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Ingredients

• 1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds
• 1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice
• Vinaigrette, recipe follows
• 1/3 cup thinly sliced scallions, white part only
• 3 Shiso leaves, cut into chiffonade
• Coarse salt
• Freshly ground white pepper
• Herb Salad, recipe follows
• Croutons, recipe follows
• Special Equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep

Description

Food Network Invites You To Try This Alfred Portale's Tuna Tartare With Herb Salad, Cucumber, Lime, Scallion And Ginger Recipe From FoodNation With Bobby Flay.

Food Network