Cristina’s Spicy Tuna Tartare On Sliced Cucumbers Or Ruffled Chips

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Cristina Ferrare


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1 teaspoon ginger, peeled and grated

1 tablespoon mirin

1/2 teaspoon dry mustard

1 tablespoons soy sauce

12 tablespoons rice wine vinegar

1 teaspoon peanut oil

1 tablespoon sesame oil

1/2 pound (8ounces) sushi-grade tuna; cut into small pieces, place in a bowl, cover, and refrigerate

1/4 teaspoon kosher salt

1 medium shallot, diced small

1 scallion, finely chopped

1 tablespoon cilantro, finely chopped

1 tablespoon finely chopped jalapeño

1 ripe avocado

2 organic cucumbers, chilled, and cut into 1/4-inch-thick slices, or 24 ruffled potato chips

1 fresh lemon, cut in half

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