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Cucumber Soup With Seared Tuna Tartare

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1 large European cucumber—peeled, seeded and coarsely chopped, 1 tablespoon finely diced

3/4 cup plain low-fat yogurt

2 tablespoons water

1/8 teaspoon mild curry powder

1/8 teaspoon cayenne pepper

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

One 1/2-pound tuna steak

3 tablespoons finely diced tomato

1 small shallot, minced

1 tablespoon snipped chives

1 teaspoon finely chopped parsley

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