Chef Pawlcyn named her seafood bistro after the children's card game, to set the tone for the same casual good times diners have enjoyed at Mustards Grill since 1983.
Tuna Tartare with Cucumber Salad and Avocado
By Chef Cindy Pawlcyn; photo by Laurie Smith
English cucumber, unpeeled, sliced paper-thin
2 teaspoons kosher sea salt
2 jalapeno peppers, stemmed, seeded and julienned
3 red Fresno peppers, stemmed, seeded and julienned
1/2 medium red onion, thinly sliced
2 tablespoons rice vinegar
2 tablespoons organic extra virgin olive (or macadamia nut) oil
2 tablespoons wasabi powder
1/4-1/2 cup water
1/4 cup tamari
1/4 cup rice wine vinegar
1/4 cup mirin
12 slices of avocado
18 cilantro sprigs (or chopped mint or basil leaves)
2 tablespoons toasted sesame seeds
- Spread the cucumber slices over a cookie sheet and sprinkle them with salt. Let them sit for 30 minutes to draw out the excess moisture. Combine the remaining salad ingredients in a mixing bowl and keep refrigerated until needed.
- In a small bowl, combine the wasabi powder and just enough of the water to make a drizzle-able paste. Mix well and reserve. (This too should sit for at least 30 minutes before being used.)
- Mix together the ingredients for the San Bai Su drizzle.
- After 30 minutes with the salt, pat the cucumbers dry with paper towels and toss them into the bowl with the other salad ingredients.
- To serve, drizzle the plates with some of the wasabi paste then mound some tuna in the center. Spoon some of the San Bai Su over the tuna, cross two slices of avocado on top of that and arrange the cucumber salad around. Sprinkle the cilantro then the sesame seeds over all.