{"id":298,"date":"2011-09-11T13:03:16","date_gmt":"2011-09-11T20:03:16","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=298"},"modified":"2018-02-21T22:23:07","modified_gmt":"2018-02-21T22:23:07","slug":"tuna-tartare-on-marinated-cucumbers","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/","title":{"rendered":"Tuna Tartare on Marinated Cucumbers"},"content":{"rendered":"<p>Episode 102: <a href=\"http:\/\/ww2.kqed.org\/essentialpepin\/?p=138\">Fabulous Fins<\/a><br \/>\nRecipe: <strong>Tuna Tartare on Marinated Cucumbers<\/strong><\/p>\n<p>Delicious and attractive, this simple but sophisticated dish makes a great first course. The tartare is served on fresh-tasting mixture of sliced cucumber, vinegar, minced chives, peanut oil, and salt. The tuna is better chopped by hand rather than in a food processor.<\/p>\n<p><a href=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/tuna-tartare1000.jpg\" rel=\"lightbox\" title=\"Tuna Tartare on Marinated Cucumbers\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/tuna-tartare1000.jpg\" alt=\"Tuna Tartare on Marinated Cucumbers\" title=\"Tuna Tartare on Marinated Cucumbers\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-301\" \/><\/a><\/p>\n<p><strong>Serves 4 as a first course<\/strong><\/p>\n<p>About 1 pound tuna steaks, preferably center-cut bluefin tuna<br \/>\n1\/4 teaspoon salt<br \/>\n1 large shallot, finely chopped (2 tablespoons)<br \/>\n2 garlic cloves, crushed and finely chopped (1 teaspoon)<br \/>\n1\/2 teaspoon freshly ground black pepper<br \/>\n2 tablespoons olive oil<br \/>\n1 1\/2 teaspoons white vinegar<br \/>\n1\/4 teaspoon Tabasco sauce<\/p>\n<p><strong>CUCUMBERS<\/strong><br \/>\n1 cucumber (about 12 ounces)<br \/>\n1 teaspoon red wine vinegar<br \/>\n1\/2 teaspoon sugar<br \/>\n1 teaspoon peanut oil<br \/>\n1\/4 teaspoon salt<br \/>\n3 tablespoons minced fresh chives<br \/>\n1 1\/2 teaspoons drained capers<br \/>\nAbout 2 tablespoons extra-virgin olive oil<\/p>\n<p>Cut 4 small slices (1 ounce each) from the tuna and reserve. Cut the remainder into 1\/4-inch dice. <\/p>\n<p>Place 1 tuna slice between two sheets of plastic wrap and pound it into a thin slice about 4 inches in diameter. Repeat with the other 3 slices. Remove the top sheet of plastic wrap from the slices and season them lightly on both sides with salt. Set aside.<\/p>\n<p>Mix the chopped tuna, shallot, garlic, 1 teaspoon of the salt, the pepper, oil, vinegar, and Tabasco in a bowl. (Mixed with vinegar, the chopped tuna will whiten somewhat, becoming opaque. This is because the acetic acid in the vinegar coagulates, thus \u201ccooking,\u201d the protein in the tuna.)<\/p>\n<p><strong>FOR THE CUCUMBERS:<\/strong> Peel the cucumber. With a vegetable peeler, cut long, thin strips from it on all sides until you come to the seeds. Discard the seeds and mix the strips with the vinegar, sugar, oil, and salt.<\/p>\n<p>To serve, divide the cucumbers among four plates. Form the tuna tartare into 4 balls and place 1 on top of the cucumbers on each plate. Wrap a slice of tuna around each tuna ball, sprinkle with the chives and capers, and drizzle with olive oil. <\/p>\n<p><em>Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicious and attractive, this simple but sophisticated dish makes a great first course. The tartare is served on fresh-tasting mixture of sliced cucumber, vinegar, minced chives, peanut oil, and salt.<\/p>\n","protected":false},"author":5014,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[37,3,4],"tags":[155],"coauthors":[],"class_list":["post-298","post","type-post","status-publish","format-standard","hentry","category-fish","category-recipes","category-seafood","tag-tuna-tartare-on-marinated-cucumbers"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tuna Tartare on Marinated Cucumbers | Essential Pepin<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tuna Tartare on Marinated Cucumbers | Essential Pepin\" \/>\n<meta property=\"og:description\" content=\"Delicious and attractive, this simple but sophisticated dish makes a great first course. The tartare is served on fresh-tasting mixture of sliced cucumber, vinegar, minced chives, peanut oil, and salt.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/\" \/>\n<meta property=\"og:site_name\" content=\"Essential Pepin\" \/>\n<meta property=\"article:author\" content=\"bayareabites\" \/>\n<meta property=\"article:published_time\" content=\"2011-09-11T20:03:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-02-21T22:23:07+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/tuna-tartare1000.jpg\" \/>\n<meta name=\"author\" content=\"Wendy Goodfriend\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Wendy Goodfriend\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/\",\"name\":\"Tuna Tartare on Marinated Cucumbers | Essential Pepin\",\"isPartOf\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\"},\"datePublished\":\"2011-09-11T20:03:16+00:00\",\"dateModified\":\"2018-02-21T22:23:07+00:00\",\"author\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\"},\"breadcrumb\":{\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tuna Tartare on Marinated Cucumbers\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#website\",\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/\",\"name\":\"Essential Pepin\",\"description\":\"Jacques Pepin&#039;s Essential Recipes\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ww2.kqed.org\/essentialpepin\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d\",\"name\":\"Wendy Goodfriend\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/image\/b12f4accea1a9681e83cc5dca87af7ff\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g\",\"caption\":\"Wendy Goodfriend\"},\"description\":\"I was the Senior Digital Producer for KQED Food up until July, 2018.\u00a0 Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; \u00a0Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017.\u00a0 As far as content creation,\u00a0 photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.\",\"sameAs\":[\"http:\/\/www.kqed.org\/bayareabites\",\"bayareabites\",\"wendygoodfriend\"],\"url\":\"https:\/\/ww2.kqed.org\/essentialpepin\/author\/wendy-goodfriend\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tuna Tartare on Marinated Cucumbers | Essential Pepin","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/","og_locale":"en_US","og_type":"article","og_title":"Tuna Tartare on Marinated Cucumbers | Essential Pepin","og_description":"Delicious and attractive, this simple but sophisticated dish makes a great first course. The tartare is served on fresh-tasting mixture of sliced cucumber, vinegar, minced chives, peanut oil, and salt.","og_url":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/","og_site_name":"Essential Pepin","article_author":"bayareabites","article_published_time":"2011-09-11T20:03:16+00:00","article_modified_time":"2018-02-21T22:23:07+00:00","og_image":[{"url":"http:\/\/ww2.kqed.org\/essentialpepin\/wp-content\/uploads\/sites\/56\/2011\/09\/tuna-tartare1000.jpg"}],"author":"Wendy Goodfriend","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Wendy Goodfriend","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/","url":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/","name":"Tuna Tartare on Marinated Cucumbers | Essential Pepin","isPartOf":{"@id":"https:\/\/ww2.kqed.org\/essentialpepin\/#website"},"datePublished":"2011-09-11T20:03:16+00:00","dateModified":"2018-02-21T22:23:07+00:00","author":{"@id":"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d"},"breadcrumb":{"@id":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/11\/tuna-tartare-on-marinated-cucumbers\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ww2.kqed.org\/essentialpepin\/"},{"@type":"ListItem","position":2,"name":"Tuna Tartare on Marinated Cucumbers"}]},{"@type":"WebSite","@id":"https:\/\/ww2.kqed.org\/essentialpepin\/#website","url":"https:\/\/ww2.kqed.org\/essentialpepin\/","name":"Essential Pepin","description":"Jacques Pepin&#039;s Essential Recipes","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ww2.kqed.org\/essentialpepin\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/ef368989aa6d3064b62f1efe1ad84b9d","name":"Wendy Goodfriend","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ww2.kqed.org\/essentialpepin\/#\/schema\/person\/image\/b12f4accea1a9681e83cc5dca87af7ff","url":"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/dfba64372339cc34cf17e446e6f18fa8?s=96&d=mm&r=g","caption":"Wendy Goodfriend"},"description":"I was the Senior Digital Producer for KQED Food up until July, 2018.\u00a0 Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; \u00a0Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017.\u00a0 As far as content creation,\u00a0 photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","sameAs":["http:\/\/www.kqed.org\/bayareabites","bayareabites","wendygoodfriend"],"url":"https:\/\/ww2.kqed.org\/essentialpepin\/author\/wendy-goodfriend\/"}]}},"_links":{"self":[{"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/posts\/298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/users\/5014"}],"replies":[{"embeddable":true,"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/comments?post=298"}],"version-history":[{"count":1,"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/posts\/298\/revisions"}],"predecessor-version":[{"id":2356,"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/posts\/298\/revisions\/2356"}],"wp:attachment":[{"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/media?parent=298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/categories?post=298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/tags?post=298"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/ww2.kqed.org\/essentialpepin\/wp-json\/wp\/v2\/coauthors?post=298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}