1 pound Ahi tuna (sushi grade #2)

1 teaspoon mayonnaise

1½ teaspoons green peppercorns in brine,

drained

2 preserved lemons (make these in advance) 1 tablespoon finely diced yellow onion, plus

2 tablespoons for serving

2 tablespoons drained capers

2 tablespoons finely chopped fresh chives 1 tablespoon finely diced shallot

2 tablespoons finely chopped fresh parsley 1 teaspoon extra-virgin olive oil

Lemon juice to taste

Salt and pepper to taste

2 ounces smoked salmon, sliced

1 hothouse cucumber, finely sliced

2 Roma tomatoes, diced

Preserved Lemon

4 medium lemons, cut into wedges

⅔ cup kosher salt

1 cup lemon juice

1 cup extra-virgin olive oil

Make the Preserved Lemon: Place all ingredients in a jar with a tight lid and let sit at room temperature for 7 days. Shake well every day.

Prepare the Tuna: Clean the tuna and cut into small dice. Mix the mayonnaise and green peppercorns. Cut the preserved lemons into small wedges.

In a bowl, mix the tuna, onion, capers, chives, shallots, and parsley. Add the olive oil and mayonnaise. Mix lightly to blend. Season with lemon juice, salt, and pepper.

In the center of a plate, place a layer of smoked salmon. Place a ball of tuna tartar on top. Add a preserved lemon wedge and some cucumber, then sprinkle tomatoes and extra diced onion around the plate.

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