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Cucumber Soup with Seared Tuna Tartare
© Hector Sanchez

Cucumber Soup with Seared Tuna Tartare

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  1. 1 large European cucumber—peeled, seeded and coarsely chopped, 1 tablespoon finely diced
  2. 3/4 cup plain low-fat yogurt
  3. 2 tablespoons water
  4. 1/8 teaspoon mild curry powder
  5. 1/8 teaspoon cayenne pepper
  6. 2 tablespoons fresh lemon juice
  7. Salt and freshly ground black pepper
  8. 1 tablespoon extra-virgin olive oil
  9. One 1/2-pound tuna steak
  10. 3 tablespoons finely diced tomato
  11. 1 small shallot, minced
  12. 1 tablespoon snipped chives
  13. 1 teaspoon finely chopped parsley
  1. In a blender, puree the coarsely chopped cucumber with the yogurt, water, curry, cayenne and 1 1/2 tablespoons of the lemon juice. Season with salt and black pepper and refrigerate.
  2. Heat 1 teaspoon of the olive oil in a small skillet. Add the tuna and cook over high heat for 2 minutes, turning once; cut into 1/4-inch dice. Toss with the diced cucumber, tomato, shallot, chives, parsley, 2 teaspoons of olive oil and 1/2 tablespoon of lemon juice. Season with salt and black pepper. Pour the soup into bowls, top with the tuna and serve.
Notes One Serving 136 cal, 4.6 gm fat, 0.9 gm saturated fat, 8 gm carb, 1 gm fiber.


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