Cook The Book: Giant Tuna Or Salmon Tartare

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Ingredients

1 Japanese cucumber (about 4 ounces), cut in half lengthwise, seeds scraped out with a small spoon, cut in 1/4-inch dice (about 1/2 cup)

Kosher salt

1/2 cup finely diced red onion (1/4-inch dice), soaked in cold water for 5 minutes, drained, rinsed, and dried on paper towels

3/4 pound center-cut albacore or salmon filet, cut into 1/2-inch dice (or a little smaller)

2 tablespoons finely chopped fresh dill

1 tablespoon plus 1 teaspoon fresh lime juice

2 tablespoons extra virgin olive oil

Pinch of cayenne

Lettuce or endive leaves and toasted croutons for serving

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