The Best Ahi Tartare Yet!!

I make ahi tartare almost every Wednesday. It’s different every week depending on what’s in season, or what I have in the fridge. Every week it’s good. This week’s was amazing!!

3/4 lb sashimi-grade ahi tuna, diced
1 shallot, minced
1/2 Japanese cucumber, diced
1 clove garlic, finely minced
3 T parsley, chopped
2 T basil, chopped
1/4 cup toasted pine nuts
juice of one lemon
2-3 T extra virgin olive oil (I use Stonehouse House blend)
1 teaspoons chili oil (I use Stonehouse here as well)
Shinkai deep sea salt to taste (from The Meadow)
Micro arugula as garnish
Cyprus Silver as finishing salt (also from The Meadow)

Almost everything can be mixed together somewhat in advance (not too much mind you, you are working with raw fish) and refrigerated. The lemon and salt however shouldn’t be added until right before serving so as not to cure the fish.