1 oz Black sambuca
10 oz Sushi quality tuna, diced
Small
1/2 c Pitted Nicoise olives
1 tb Capers
1/2 ts Garlic, chopped
2 tb Almonds, toasted and
Chopped
1/4 Fillet anchovies, drained
And chopped
1 ts Extra virgin olive oil
1 ts Fresh tarragon, chopped
1/3 Seedless cucumber, thin
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)
Yields
4 servings