This tuna salad is one of the most successful items I ever put on a menu. In 2½ years, I sold 62,000 orders! I think the public was trying to tell me something, and I’d like to pass it on to you. I’ve streamlined it a bit and lightened the flavors, but the idea of cubes of hand-cut tuna in a tangy, sweet, and savory dressing is still at the heart of this recipe. It’s the same flavor principle that works so well in beef tartare, but with more of an Asian accent.
Ingredients
How to Make It
- In a small bowl, combine the cucumbers, vinegar, sugar, and sea salt. Set aside for 10 minutes.
- Meanwhile, in a medium bowl, combine the tuna and ponzu sauce and toss to coat. Using a slotted spoon, transfer the cucumbers to the bowl. Add the chives and toss to distribute evenly. Drizzle with the olive oil and serve cold.