Chef Jeff Worster from Black-Eyed Susan's

Tuna Tartare with Cucumbers and Sriracha Aioli
• This appetizer can also be served as an hors d’oeuvre piled on sesame crackers with a dab of the aioli on top.
• Serves 4.

For the cucumbers:
1 large cucumber, peeled, sliced length wise, seeded and very thinly sliced into half-moons
1 teaspoon vegetable oil
coarsely ground black pepper, to taste

For the Tuna Tartare:
1 pound fresh sashimi grade tuna (ahi or yellowfin), cut into 1/4-inch cubes
1 shallot, minced
3 tablespoons chili oil, plus more for garnish
2 tablespoons capers
1 tablespoon chopped fresh cilantro
Juice of 1/2 lemon
2 scallions, thinly sliced
Dash of Sriracha (see Note, page 27)

For the Sriracha aioli:
1 tablespoon sriracha
1 table spoon mayonnaise
Fresh lemon juice, to taste
Pinch of salt

For the garnish:
1 scallion, chopped
4 sprigs of fresh cilantro
Croutons, optional
Bread rounds or pita triangles

1. Sprinkle the cucumber slices with salt and set them aside for 30 minutes. Drain and toss with vinegar, oil, and coarsely ground pepper. Set aside to marinate.

2. Within 5 to 10 minutes of serving, make the tuna tartare. In a bowl, combine the tuna, shallot, oil, capers, cilantro, lemon juice, scallions, and sriracha and mix well. Set aside.

3. For the aioli, in a small bowl, blend together the sriracha, mayonnaise, lemon juice, and salt. Transfer the mixture to a plastic bag with a corner snipped of to pipe the dots.

4. Place a 3-inch cookie cutter in the center of one plate. Drain the marinated cucumbers and fill the bottom of the cutter with one quarter of cucumbers. Pack one quarter of the seasoned tuna on top. Remove the cutter to unmold. Pipe dots of aioli and additional chili oil around the plate. Repeat with the remaining ingredients on the other three plates. Garnish the plates with chopped scallion, a sprig of cilantro, and croutons, if desired. Serve with bread rounds or pita triangles.