Photo, rogermooking.com
INGREDIENTS
- 1 mini cucumber thinly sliced
- 1/2 lb sushi grade tuna sliced into 2"x2" squares, approx. 1" thick
- 3 tbsp olive oil
- 2 tsp fresh ginger julienne
- 1 tsp finely chopped chives
- 1 tsp black salt
- 2 tsp lemon zest
METHOD
- Place tuna on a chilled plate, side by side and rub each piece with a little bit of olive oil.
- Place cucumber slice on top.
- Top with a few slivers of ginger and sprinkle chopped chives on top.
- Garnish with mini cucumber ribbons and finish with black salt and lemon zest.
