If you want to stay in on Valentine’s Day, make this tuna tartare appetizer. It’ll pair well with the bubbly. And – you’ll have fun in the kitchen!
Prep time: 15 minutes
Makes: 12 to 14 bite-size starters
Ingredients:
One 5 to 6-ounce sushi-grade tuna filet, chopped in 1/4-inch pieces
2 tablespoons finely-chopped chives or stems from green onions
1/2 teaspoon grated, fresh ginger
juice from 1 lime
1 tablespoon olive oil
dried, crushed red chili pepper, to taste
salt, to taste (1/4 to 1/2 teaspoon salt)
4 Persian cucumbers, peeled and tips cut & discarded
Directions:
1. In a 4-cup mixing bowl, combine the chopped tuna filet, chives or green onions, ginger, lime juice, olive oil, chili pepper and salt.
2. Taste the tuna tartare and, if needed, adjust seasoning and olive oil levels.
3. Cover the tuna tartare and set aside.
4. Meanwhile, using a sharp knife or mandolin, take one cucumber and make paper-thin slices lengthwise.
5. Repeat slicing remaining cucumber.
6. Working with one cucumber slice at a time, place scant 3/4 teaspoon tuna tartare at one end.
7. Gently and tightly roll up the cucumber slice; secure the tuna tartare roll with a toothpick.
8. Set each tuna tartare roll on a serving plate.
9. When all rolls have been assembled, serve them immediately.
Wine Pairing: Champagne, Prosecco or Sauvignon Blanc wine
Text & Photograph ©2018 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
