Salmon and Tuna Tartare
Ingredients
- ½ lb sushi-grade tuna cut into small pieces (tartare)
- ½ lb sushi-grade salmon cut into small pieces (tartare)
- 2-3 Persian cucumbers, washed well, unpeeled
- 1 firm but ripe avocado, cubed
- 2 2 tablespoons olive oil, divided
- salt to taste
- 1-2 tablespoons lemon juice, or juice of one large lemon
Equipment:
- 3 8oz disposable deli containers
Pesto:
- 4 cubes frozen basil
- 2 tbsp olive oil
- ¼ tsp salt
Instructions
- Season both the tuna and the salmon with a tablespoon each of olive oil and some salt to taste (about ¼ tsp). Season the cubed avocado with only salt.
- Using a peeler, carefully peel long ribbons of cucumber. Place 2-3 ribbons of cucumber in 3 deli containers, overlapping the ribbons to form a ring along the whole container.
- Place the cubed avocado in the center of the container, leaving room on either side. With the help of a spoon, fill one side of the container with tuna and the other side with salmon, pressing down so it’s tightly packed.
- At this point you can refrigerate the appetizer until ready to serve, up to a few hours before the meal, not more.
Prepare the pesto:
- Combine the frozen basil, olive oil, and salt. Store in a container until ready to use.
When ready to plate:
- Run a knife along the edge of the container to loosen the dish. Place a plate or a shallow bowl over the container and flip to release. You might need to use your hands to fix the cucumber ring in place.
- Mix the pesto once more. Using a spoon, drip some pesto around the fish. When ready to serve, drizzle with the freshly squeezed lemon juice to taste. Serve with matzah or Pesach crackers.
