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from an upcoming book by Chronicle Books
Tuna Tartare Canapés

When buying the fish to make tuna tartare, ask your fishmonger for "sushi-quality" tuna, because the key to the success of this dish is using the best and freshest tuna available. The tartare can be made up to two hours ahead of time and the canapés assembled just before serving.

Yield: 8 servings

  • 1 pound sushi-quality tuna
  • 2 Tablespoons fresh cilantro, finely chopped
  • 2 Tablespoons fresh parsley, finely chopped
  • 1 Tablespoon minced shallot
  • 1 teaspoon fresh ginger, peeled and finely grated
  • 2 teaspoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh lime juice
  • 32 toast points, crusts removed
  • 2 medium cucumber, sliced paper-thin
  • 1 small red onion, sliced paper-thin
  • 2 Tablespoons capers, drained

Using a sharp knife, dice the tuna as finely as possible. Transfer to a medium bowl and add the cilantro, parsley,shallot, ginger, olive oil and salt and pepper. Gently mix until the ingredients are thoroughly combined. Cover and refrigerate up to 2 hours.

When ready to serve, mix the lime juice into the tuna. To assemble the canapés, place the sliced cucumbers, then the sliced onions on the toast points. Spoon the tuna tartare over the onions and top with a few capers. Serve immediately.

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