Cucumber Soup With Seared Tuna Tartare

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For his elegant, ultraflavorful tuna tartare, chef Eric Ripert infuses oil with ginger, then combines it with diced sushi-grade tuna, cilantro, jalapeño, wasabi, sesame seeds, scallion, and lemon juice. It’s topped with tomato, more lemon juice and cilantro, and an extra drizzle of ginger oil, then served with potato chips.

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