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Service
for 2
This is one of
my favorite summer treats when the Greenmarket
at Union Square has both fresh tuna and scallop
making them perfect to eat raw. The ratios should
be adjusted to taste.
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Ingredients
tuna 1/2 lb
4 scallops
1 tsp capers
2 Tablespoons of salmon caviar
1 tsp finely diced shallots
1 teaspoon finely chopped chives
1/4 lemon
1 1/2 T. extra virgin olive oil
Fresh ground pepper to taste
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Put the scallops
and tuna in the freezer for 10 minutes to make
dicing easier, unless you are using a good japanese
sashimi knife.
Dice the tuna and
scallops into 3/8 in cubes. Set aside in the
refrigerator in a medium sized bowl and dice
all the other ingredients. Before serving mix
some of the oil with the tuna and scallop to
allow the other ingredients to mix easier. Blend
in all ingredients before bringing to table
reserving some caviar and chives for top garnish.
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