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1
Place ring mold in the center of a chilled 12-inch dinner plate.
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2
Make a circle of overlapping cucumbers around each mold.
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3
Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso.
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4
Mix to combine.
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5
Season with salt and freshly ground white pepper, to taste.
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6
Spoon tartare into mold, pressing lightly.
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7
Stand 3 croutons into tuna and top with a little herb salad.
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8
Carefully lift ring mold up and off the plate.
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9
Serve with extra croutons on the side.
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10
1/4 cup plus 1 tablespoon grape seed oil or canola oil
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11
3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice)
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12
1 clove garlic, finely minced
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13
5 tablespoons lime juice
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14
1 shallot, finely minced
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15
1/4 teaspoon ground cayenne pepper
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16
Put all ingredients in a medium bowl and whisk to combine.
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17
Taste to check acidity, and balance with more oil or lemon juice, as needed.
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18
Set aside until ready to use.
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19
1 bunch chervil
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20
1/2 bunch flat-leaf parsley
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21
1/2 bunch cilantro
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22
1 bunch chives
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23
1 small head baby frisee lettuce
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24
1/2 cup micro greens, optional
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25
Wash and dry all of the greens and herbs.
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26
Pick the leaves off the chervil, parsley and cilantro and put in a large bowl.
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27
Cut chives into 1-inch batons and add to bowl.
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28
Pick through frisee and add to bowl with micro greens.
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29
Toss gently.
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30
Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
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31
1 thin baguette
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32
Extra-virgin olive oil
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33
Preheat oven to 300 degrees F.
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34
Cut baguette on severe bias to create 1/4-inch elliptical slices.
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35
Put bread slices on a baking sheet and lightly toast.
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36
Remove from heat and then drizzle with olive oil.
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37
Set aside until ready to assemble.
