Yield: 4 servings
Measure | Ingredient |
---|---|
1 ounce | Black sambuca |
10 ounces | Sushi quality tuna, diced |
\N \N | Small |
½ cup | Pitted Nicoise olives |
1 tablespoon | Capers |
½ teaspoon | Garlic, chopped |
2 tablespoons | Almonds, toasted and |
\N \N | Chopped |
¼ \N | Fillet anchovies, drained |
\N \N | And chopped |
1 teaspoon | Extra virgin olive oil |
1 teaspoon | Fresh tarragon, chopped |
⅓ \N | Seedless cucumber, thin |
\N \N | Sliced |
Set aside sambuca, tuna and olives. Take all of the remaining ingredients and puree until smooth in a food processor. Remove. In a clean bowl, mix together tuna and olives, then add pureed mixture.
Top with sambuca and serve over fresh sliced cucumber.
Yield: 4 servings
QUENCH SHOW #Q1A03
(Courtesy JUdson Grill)