We met again for Cooking Club, this time with a theme of “Summer Favorites.”

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Our friend Cole made this for us, without the tuna, a few years back on a trip to the mountains. It may have been from Food and Wine but I’m not sure.

Ingredients (4 servings)

• 1 large european cucumber, peeled, seeded, and coarsely chopped
  • plus 1 tbsp finely diced
• 3/4 cup plain low fat yogurt
• 2 tbsp water
• 1/8 tsp mild cury powder
• 1/8 tsp cayenne pepper (or more for a nice little kick!)
• 3 tbsp fresh lemon juice (we halved this)
• salt and freshly ground pepper
• 1 1/2 lb tuna steak
• 3 tbsp binely diced tomato
• 1 small shallot, minced
• 1 tbsp snipped chives
• 1 tsp finely chopped parsley

In a blender or food processor, puree coarsely chopped cucumber with yougurt, water, curry, cayenne, 1 1/2 tbsp lemon juice. Season with salt n pepper then refridgerate.

Heat 1 tbsp olive oil in small skillet. Add tuna and cook over high heat for 2 minutes, turning once. (Note tartare is supposed to be 100% rare, no??) Cut into 1/4″ dices. Toss with diced cuumber, tomato, shallot, chives, parsley, and 2 tsp olive oil, 1 1/2 tbsp lemon juice. Season with salt and pepper.

Pour soup into bowls, top with tuna mixture.