Cook the Book: Giant Tuna or Salmon Tartare

Name: Cook the Book: Giant Tuna or Salmon Tartare
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch of cayenne; 113 grams Japanese cucumber (about , cut in half lengthwise, seeds scraped out with a small spoon, cut in 1/4-inch dice (about 1/2 cup); 1 leave Lettuce or endive and toasted croutons for serving; 2 Tbsps extra virgin olive oil; 2 Tbsps finely chopped fresh dill; 4 servings Kosher salt; 1 Tbsp fresh lime juice; 118 milliliters finely diced red onion (1/4-inch dice), soaked in cold water for 5 minutes, drained, rinsed, and dried on paper towels; 340 grams center-cut albacore or salmon filet, cut into 1/2-inch dice (or a little smaller)

Cook the Book: Giant Tunan or Salmon Tartare might be just the main course you are searching for. One portion of this dish contains about 17g of protein, 12g of fat, and a total of 188 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of dill, salmon filet, endive leaves and croutons, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Sprinkle the cucumber with salt and let it sit for 15 minutes while you prepare the remaining ingredients. Rinse and drain on paper towels.

Ingredients you will need

Cucumber

Salt

Equipment you will use

Paper Towels

In a medium bowl, gently toss the cucumber, fish, onion, and dill with the lime juice and olive oil. Season with about 1/2 teaspoon of salt and a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve.

Ingredients you will need

Lime Juice

Seasoning

Olive Oil

Cucumber

Ground Cayenne Pepper

Onion

Dill

Fish

Salt

Equipment you will use

Bowl

Serve on lettuce or endive leaves, with toasted croutons.

Ingredients you will need

Croutons

Lettuce

Endive

Note: If you are worried about eating raw fish because of parasites, use frozen fish. Freezing kills the parasites; many sushi chefs use fish that has been previously frozen for this reason.

Ingredients you will need

Fish

Equipment

Paper Towels

Bowl

Ingredients

Servings:

1pinch

Pinch of cayenne 113grams

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

Lettuce or endive and toasted croutons for serving 2Tbsps

extra virgin olive oil 2Tbsps

finely chopped fresh dill 4servings

Kosher salt 1Tbsp

fresh lime juice 118milliliters

finely diced red onion (1/4-inch dice), soaked in cold water for 5 minutes, drained, rinsed, and dried on paper towels 340grams

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

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.