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
Courtesy JUdson Grill
Yields
4 Servings