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Tuna Tartare with Cucumber Salad and Avocado
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The terrific Tuna Tartare recipe we offer this week comes to us from acclaimed Chef Cindy Pawlcyn of "Go Fish", the eagerly awaited new sushi bar and classic West Coast fish house in Napa, California slated to open September 15.

Chef Pawlcyn named her new bistro after the children’s card game to set the tone for the same casual good times diners have enjoyed in Napa at her wildly popular Mustards Grill since 1983. Go Fish is at 641 Main Street and will be open seven days a week for lunch and dinner. Reserve a table by calling 707-963-0700, or through www.opentable.com.


Tuna Tartare with Cucumber Salad and Avocado
By chef and owner Cindy Pawlcyn of Go Fish.

Serves 6

Cucumber Salad

1 English cucumber, unpeeled, sliced paper-thin
2 teaspoons kosher sea salt
2 jalapeno peppers, stemmed, seeded and julienned
3 red Fresno peppers, stemmed, seeded and julienned
1/2 medium red onion, thinly sliced
2 tablespoons rice vinegar
2 tablespoons organic extra virgin olive (or macadamia nut) oil
Wasabi Paste
2 tablespoons wasabi powder
1/4
1/2 cup water
San Bai Su Drizzle
1/4 cup tamari
1/4 cup rice wine vinegar
1/4 cup mirin
12 ounces Pacific Albacore tuna, diced small
12 slices of avocado
18 cilantro sprigs
2 tablespoons toasted sesame seeds

  • Spread the cucumber slices over a cookie sheet and sprinkle them with salt. Let them sit for 30 minutes to draw out the excess moisture. Combine the remaining salad ingredients in a mixing bowl and keep refrigerated until needed.

  • In a small bowl, combine the wasabi powder and just enough of the water to make a drizzle-able paste. Mix well and reserve. (This too should sit for at least 30 minutes before being used.)

Mix together the ingredients for the San Bai Su drizzle.
  • After 30 minutes with the salt, pat the cucumbers dry with paper towels and toss them into the bowl with the other salad ingredients.

  • To serve, drizzle the plates with some of the wasabi paste then mound some tuna in the center. Spoon some of the San Bai Su over the tuna, cross two slices of avocado on top of that and arrange the cucumber salad around. Sprinkle the cilantro then the sesame seeds over all.


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