Rating: 5 stars
3585 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3585
  • 3,585 Ratings

This creatively conceived recipe will have you re-imagine the way you've eaten tuna until now.

Josiah Citrin
July 2004

Gallery

© Hector Sanchez

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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