Update my dinner status, I'm making this tonight.
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Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lb Fresh tuna fillet; cut 1/8"
=== DRESSING ===
=== CUCUMBER AVOCADO RELISH
=== GARNISH ===
Preparation
Prepare the dressing: In a small bowl, whisk together all the dressing ingredients. Taste for seasoning. Cover and refrigerate until ready to serve the tartare. Prepare the relish: Peel the cucumber, cut in half lengthwise, and scoop out the seeds. Cut the cucmber into 1/8-inch dice. In a small bowl, stir together the cucumber, avocado, lemon juice, vinegar, salt, and pepper. Taste for seasoning. Place the tuna in a bowl. Add the dressing and mix gently, blending thoroughly. For individual servings, use a 1/3-cup measure to scoop out the tuna mixture and invert onto chilled plates. Surround the tuna with relish and scatter mint leaves on top of the relish. Place a few baguette slices on each plate. For a buffet, use a small bowl to shape the tuna into a single dome in the center of a serving plate. Surround with the relish, mint leaves, and baguette slices. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane Worthington, "The Cuisine Of California" From the TV FOOD NETWORK - (Show # CL-9112 broadcast 04-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-27-1998 Recipe by: Diane Worthington Converted by MM_Buster v2.0l.
