Alfred Portale's Tuna Tartare With Herb Salad, Cucumber, Lime, Scallion And Ginger Recipe

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Nutrition per serving    (USDA % daily values)
CAL
303
FAT
53%
CHOL
5%
SOD
26%

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Ingredients for 4 servings

Herb Salad, recipe follows

Special Equipment: 1 ring mold, 3 inches in diameter, 1 1/2 inches deep

1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice

1/3 cup thinly sliced scallions, white part only

Freshly ground white pepper

3 Shiso leaves, cut into chiffonade

Vinaigrette, recipe follows

Croutons, recipe follows

Coarse salt

1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds

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