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I made this recipe from Pinterest years ago as part of an anniversary dinner. It has now become a staple in our home. I dice the tuna and cucumber and chop the chives on Thursday and keep them separately in the fridge. When my husband comes home from shul on Friday night, I put it all together.
1 baguette, sliced
Tuscanini Olive Oil, for brushing
salt, to taste
pepper, to taste
8 ounces (225-grams) sushi-grade tuna, diced
1/3 cup cucumber, seeds removed and diced
1 tablespoon Gefen Mayonnaise
1 teaspoon Tonnelli Sriracha
juice of 1 lime
1 tablespoon chives, chopped
lime wedges, for garnish
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Brush both sides of the baguette with olive oil and sprinkle with salt and pepper. Bake until golden brown, around eight minutes.
Combine diced cucumber, mayonnaise, sriracha, lime juice, and chives.
When ready to serve, plate tuna individually using a mold or arrange family style in a serving bowl. Serve with the toasted baguette and lime wedges.
Alternatively, arrange the tuna on the toasted baguette and serve.
Photography and Styling by Chay Berger
Food Prep by Rachel Bondi
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