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

Cook The Book: Giant Tuna Or Salmon Tartare – a delicious recipe with Japanese cucumber, Kosher salt, red onion, center, fresh dill, lime juice. Easy to follow and perfect for any occasion.

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
260 kcal
Category
Seafood

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Cook The Book: Giant Tuna Or Salmon Tartare

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