Tuna Tartar with Cucumber and Ginger

The quality of the tuna is most important. Sushi grade is available to order from Diamond Organics.
Ingredients:
1/4 cup(s) ginger - peeled and chopped (Learn How)
2 garlic cloves - peeled and chopped (Learn How)
1/4 cup(s) lime juice - fresh
2 tablespoon(s) rice wine vinegar
2 small shallots - peeled and minced (Learn How)
1 pinch red chile flakes - ground
1/4 cup(s) olive oil blend
1 pinch salt and pepper - to taste
1/4 cup(s) cucumber (English) - brunoise
1/4 cup(s) radishes - brunoise
8 ounce tuna - (sushi grade) small diced
2 tablespoon(s) - creme fraiche
1/4 cup(s) micro greens - or regular herbs (chives, basil, cilantro, dill)

Steps:

-Place the ginger, garlic and lime juice into a food processor; puree. Line a medium bowl with a double layer piece of cheesecloth.

-Empty the ginger puree out onto the cheesecloth. Pick up all for corners of the cloth, making a bundle.

-Squeeze all of the juice out of the ginger puree into a bowl and discard the contents of the bundle.

-Add the vinegar, shallots and chile flakes to the bowl; whisk in the oil to emulsify. Season to taste.

-Dice the vegetables into a brunoise and add to the vinaigrette.

-For the tuna, place a small bowl on top of a larger bowl filled with ice to keep the tuna ice-cold while you work.

-Small dice the tuna with a very sharp knife; discard any sinew.

-Add the tuna to the vegetable bowl and toss to coat.

-Divide the tartar mixture between your plates (use a mold if possible) and top with the creme fraiche.

-Garnish with herbs. Serve with crackers, bread or pappadums.

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