Tuna Crudo With Lemon Vinaigrette From The Washington Post Recipes

TUNA CRUDO WITH LEMON VINAIGRETTE FROM THE WASHINGTON POST

Steps:

• Place the tuna in the freezer for 10 minutes; this helps it firm up, which makes it easier to slice.
• Use a sharp chef's knife to cut the tuna into roughly 1/8-inch slices. As you work, gently press each slice onto the cutting surface with your fingers, to flatten it, then transfer to a large serving platter, arranging the slices in 1 layer.
• Sprinkle the slices generously with the salt, then with the shallot, capers, red pepper flakes and basil.
• Combine the olive oil and lemon juice in a sealable container, close the container and shake well until the vinaigrette is emulsified. Spoon the vinaigrette over the fish. Serve immediately.

CUCUMBER SALAD WITH LEMON DILL DRESSING

Steps:

• In a bowl, whisk lemon juice, oil and sugar until thick.
• Add dill, salt and pepper to taste. Mix inches.
• Add cucumbers and scallions, and coat well with dressing.
• Chill for 15 minutes and serve cool.

TUNA CRUDO

Steps:

• To prepare vinaigrette, puree or mash kiwi and press through a fine mesh strainer.
• Add to a blender with vinegar and blend to combine.
• With the blender running, drizzle in olive oil very slowly to emulsify. Season with salt and set aside.
• To prepare salad, brush tuna with olive oil and season with salt.
• Grill or sear for 1 to 2 minutes on each side.
• Slice tuna and arrange slices on 4 serving plates.
• Toss micro greens with a small amount of vinaigrette and place greens on top of tuna.
• Place kiwi slices on plate and serve with any remaining vinaigrette.
• Makes 4 servings.