How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cook The Book: Giant Tuna Or Salmon Tartare?

You need 9 ingredients. The key ingredients include: 1 Japanese cucumber (about 4 ounces), cut in half lengthwise, seeds scraped out with a small spoon, cut in 1/4-inch dice (about 1/2 cup), Kosher salt, 1/2 cup finely diced red onion (1/4-inch dice), soaked in cold water for 5 minutes, drained, rinsed, and dried on paper towels, 3/4 pound center-cut albacore or salmon filet, cut into 1/2-inch dice (or a little smaller), and more.

Is Cook The Book: Giant Tuna Or Salmon Tartare suitable as seafood?

Yes, Cook The Book: Giant Tuna Or Salmon Tartare falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Cook The Book: Giant Tuna Or Salmon Tartare?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Giant Tuna Or Salmon Tartare Recipe

Name: Cook The Book: Giant Tuna Or Salmon Tartare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Japanese cucumber (about 4 ounces), cut in half lengthwise, seeds scraped out with a small spoon, cut in 1/4-inch dice (about 1/2 cup); Kosher salt; 1/2 cup finely diced red onion (1/4-inch dice), soaked in cold water for 5 minutes, drained, rinsed, and dried on paper towels; 3/4 pound center-cut albacore or salmon filet, cut into 1/2-inch dice (or a little smaller); 2 tablespoons finely chopped fresh dill; 1 tablespoon plus 1 teaspoon fresh lime juice; 2 tablespoons extra virgin olive oil; Pinch of cayenne; Lettuce or endive leaves and toasted croutons for serving

Try this homemade Cook The Book: Giant Tuna Or Salmon Tartare recipe the whole family will love. Made with Japanese cucumber, Kosher salt, red onion and…

This Cook The Book: Giant Tuna Or Salmon Tartare relies on simple, everyday ingredients such as kosher salt, finely chopped fresh dill, extra virgin olive oil and of cayenne. It comes together quickly and makes 4 servings, at about 260 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 Japanese cucumber (about 4 ounces), cut in half lengthwise, seeds scraped out with a small spoon, cut in 1/4-inch dice (about 1/2 cup)
Kosher salt
1/2 cup finely diced red onion (1/4-inch dice), soaked in cold water for 5 minutes, drained, rinsed, and dried on paper towels
3/4 pound center-cut albacore or salmon filet, cut into 1/2-inch dice (or a little smaller)
2 tablespoons finely chopped fresh dill
1 tablespoon plus 1 teaspoon fresh lime juice
2 tablespoons extra virgin olive oil
Pinch of cayenne
Lettuce or endive leaves and toasted croutons for serving

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Quick Info

Servings
4 servings
Calories
260 kcal
Category
Seafood

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