Cucumber Soup with Seared Tuna Tartare Recipe

  • 1 large European cucumber–peeled, seeded and coarsely chopped
  • 1 tablespoon European cucumber, finely diced
  • 3/4 cup plain low-fat yogurt
  • 2 tablespoons water
  • 1/8 teaspoon mild curry powder
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 (1/2 pound) tuna steak
  • 3 tablespoons finely diced tomato
  • 1 small shallot, minced
  • 1 tablespoon snipped chives
  • 1 teaspoon finely chopped parsley
  1. In a blender, puree the coarsely chopped cucumber with the yogurt, water, curry, cayenne and 1 1/2 tablespoons of the lemon juice. Season with salt and black pepper and refrigerate.
  2. Heat 1 teaspoon of the olive oil in a small skillet. Add the tuna and cook over high heat for 2 minutes, turning once; cut into 1/4-inch dice. Toss with the diced cucumber, tomato, shallot, chives, parsley, 2 teaspoons of olive oil and 1/2 tablespoon of lemon juice. Season with salt and black pepper. Pour the soup into bowls, top with the tuna and serve.