For the Tuna Tartare

pound very fresh tuna, skin and bones removed

3 cloves garlic, peeled

cup fresh lemon juice

6 tablespoons olive oil

Salt and freshly ground pepper to taste

Leaves from 3 sprigs of fresh parsley, chopped

2 teaspoons chopped chives

For the Salad

1 large head or the equivalent of a combination of lettuces, such as red tip, romaine, Boston, oak leaf

1 cucumber, peeled and thinly sliced 

1 to 2 sweet red peppers, seeded and thinly sliced 

pound fresh peas, shelled

pound carrots, peeled and grated

1 bunch radishes, cut in half lengthwise and thickly sliced

pound mushrooms, cleaned, trimmed and sliced

3 to 4 tomatoes, cut into wedges

4 to 6 tablespoons of one or more chopped fresh herbs such as tarragon, basil, chives, parsley and dill

1 cup diced Garlic Croutons

For the Dressing

Juice of 1 medium or large lemon

cup vinegar

1 to 2 cloves of the crushed garlic from the tuna marinade, to taste, minced or put through a press

1 heaping teaspoon Dijon mustard 

Salt and freshly ground pepper, to taste

cup olive oil, to taste; or use half olive oil, half safflower or vegetable oil

For the Garnish

1 avocado

Making the Tuna Tartare

  At least 3 hours before you wish to serve, cut the tuna inch dice. Crush the garlic with the flat side of a knife and combine in a bowl with the lemon juice, olive oil, salt and pepper to taste. Add the tuna, parsley and chives and toss thoroughly. Cover and refrigerate for 3 hours. Stir from time to time; taste and adjust seasonings.

Preparing the Salad Ingredients

  Wash and dry the lettuces. Tear into large pieces and wrap in a towel, then in a plastic bag, and refrigerate until ready to use. Prepare the remaining vegetables, herbs and the croutons and toss together in a large bowl.

Making the Salad Dressing

  Combine the lemon juice and vinegar, the 1 to 2 cloves garlic from the tuna marinade, mustard, salt and pepper, and mix together. Whisk in the oil or oils and combine well. Just before serving, dice the avocado and stir in the tuna. Toss with 2 tablespoons of the salad dressing. 

To Serve

  If serving on individual plates, toss the lettuces in one bowl with half the dressing, and the other ingredients in a separate bowl with the other half. Line salad plates with the lettuce and top with the vegetable mixture. Top this with the tuna and avocado and serve. 

To prepare ahead of time

  The tuna must be prepared several hours in advance. The peas can be shelled and the croutons made one day in advance. Hold the peas in a plastic bag or container in the refrigerator and the croutons in a well-sealed container. The vegetables and salad dressing can be prepared several hours in advance. Refrigerate the vegetables in plastic bags or covered containers and the dressing in a jar or bowl. Ingredients have been slightly altered.

Serves 6