1 1/3 cups of medium diced yellowfin tuna (grade 1)
4 teaspoons finely chopped niçoise olives
2 1/2 tablespoons roasted yellow peppers, chopped
2 1/2 tablespoons roasted red peppers, chopped
4 teaspoons finely diced red onion
3 tablespoons lemon olive oil
1/4 cup coriander leaves, thinly sliced
1 teaspoon finely chopped garlic
1 cup watercress
1 1/2 tablespoons extra virgin olive oil
squeeze of fresh lemon juice
kosher salt and freshly cracked pepper
In a medium stainless steel bowl, combine tuna, niçoise, olives, red and yellow peppers, red onion, coriander, garlic and lemon olive oil. (Yellowfin tuna comes in grades; ask the market for the highest- grade 1.) Mix together and season with salt and pepper. In a separate bowl, mix the watercress, olive oil, squeeze of lemon juice and salt and pepper. Mold the tartare in a mound (use shaped molds if you have them for a sleeker presentation) and top with the watercress salad. Drizzle the plate with extra lemon oil and serve immediately. Serves 4.
