This is a really easy but impressive appetizer with delicate slices of raw tuna, drizzled with a lemon vinaigrette and served with cucumber slices in Belgian endive leaves. Looks really beautiful when on a platter.
Ingredients
- 10 Oz sushi-grade Ahi tuna loin partially thawed
- 2 Tbsp Extra Virgin olive oil see Notes
- 1 Tbsp lemon juice
- 1 Tbsp capers non-pareil
- 1 Tbsp brine from capers
- ¼ tsp red pepper flakes
- Freshly ground black pepper
- ½ long green seedless cucumber
- 3-4 Belgian endive heads depending on their size
Instructions
- Combine the olive oil, lemon juice, caper brine, and red pepper in a small bowl. Set aside.
- Slice the cucumber into thin slices and add to a bowl of ice water. With a sharp knife, slice the brown cut end from each endive and carefully remove a layer of leaves. Slice off the end again to release the next layer of leaves. Continue the process until you have about 20 leaves approximately the same size. Reserve any unused portions of the Belgian endive for another purpose.
- Remove the partially thawed tuna from the refrigerator and place on a clean work surface. Using a very sharp, thin-blade knife, cut the tuna into 1/4-inch slices. Add the sliced tuna to a plate and drizzle the vinaigrette over it. Allow to marinate for 5-minutes while preparing the serving plate.
- Remove the cucumber slices from the cold water and place on an absorbent kitchen towel, blot dry with paper towels.
- Arrange the Belgian endive ‘boats’ on a serving platter, add a slice of cucumber and then two slices of the tuna to each boat with a tiny drizzle of vinaigrette. Garnish with capers and fresh herbs.
Notes
Notes:
- If the tuna loin has not been frozen, place it into the freezer for 15 minutes to partially freeze. It will be easier to slice.
- Extra Virgin olive oil will vary in taste depending if the olives are ripe or green when they are pressed. Oil from the ripe olives yields a milder, aromatic flavor while green olives will be more pungent and a little bitter. Use an Extra Virgin olive oil that you know tastes good
- For this recipe, I prefer the long green cucumbers that are sealed in plastic wrap (English cucumbers) as they are mild and practically seedless. A mandoline or food processor will give perfectly uniform thin slices. Placing the slices in cold water crisps them up nicely.
- The remaining cucumber and Belgian endive can be used in salads, roasted with olive oil and salt or sauteed and served as a side dish.