Alfred Portales Tuna Tartare with Herb Salad Cucumber Lime Scallion and Ginger

Ingredients

• 1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds
• 1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice
• Vinaigrette, recipe follows
• 1/3 cup thinly sliced scallions, white part only
• 3 Shiso leaves, cut into chiffonade
• Coarse salt
• Freshly ground white pepper
• Herb Salad, recipe follows
• Croutons, recipe follows
• 1/4 cup plus 1 tablespoon grape seed oil or canola oil
• 3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice)
• 1 clove garlic, finely minced
• 5 tablespoons lime juice
• 1 shallot, finely minced
• 1/4 teaspoon ground cayenne pepper
• 1 bunch chervil
• 1/2 bunch flat-leaf parsley
• 1/2 bunch cilantro
• 1 bunch chives
• 1 small head baby frisee lettuce
• 1/2 cup micro greens, optional
• 1 thin baguette
• Extra-virgin olive oil

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