SALMON OR TUNA TARTARE

Salmon or Tuna Tartare image

I like to serve this on endive leaves, red pepper squares or rounds of cucumber. You also could top crostini with it. Don't make it too far ahead of serving, because you don't want the fish to cook in the lime juice and you won't have the glistening color or flavor.

Provided by Martha Rose Shulman

Time 15m

Yield 2 1/2 cups, serving 10 as an hors d'oeuvre

Number Of Ingredients 14

Ingredients

1/2 cup very finely diced cucumber
Salt to taste
1 pound center-cut albacore or salmon fillet, finely chopped
2 small shallots, minced
1/4 cup finely chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
2 tablespoons extra virgin olive oil
2 tablespoons capers, drained and rinsed
Freshly ground pepper
Pinch of cayenne (optional)
Lettuce or endive leaves for serving
red pepper squares for serving
cucumber rounds or toasted croutons for serving

Steps:

Sprinkle the cucumber with salt, and let sit for 15 minutes while you prepare the remaining ingredients. Then rinse and drain on paper towels. Meanwhile, place the shallots in a bowl and cover with cold water. Let sit five minutes, then drain, rinse and drain again on paper towels.
In a medium bowl, toss the cucumber, fish, shallots, cilantro and capers with lime juice, rice vinegar and olive oil. Season with salt; if you want to add a little spice, add a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve (but not too long). Place spoonfuls on endive leaves, red pepper squares, cucumber rounds or croutons, and serve.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams