Cucumber Ice, Seared Tuna, Ginger Oil

I've been hanging onto this dish (as well as a full series on corn, coming soon before the season passes) for a few weeks now.

I've since been to a wintery Buenos Aires (ok, not that wintery) followed by showers back in NYC. I even bought a winter coat while eating asado in Argentina.  Looking at the cucumber ice I made a few weeks ago, it's now hard to remember the humid summer night which I made this dish. 

The cucumber ice is the work of my spanking new juicer. I've been cranking out light, rich, vibrant vegetable and fruit juices ever since.  I've been using the juicer for soups, sauces, and the cucumber ice that I paired with seared tuna, arugula and a drizzle of ginger infused olive oil (just ginger simmered in warm olive oil for a few minutes, then cooled). 

The cucumber ice is simply the juice of a cucumber, seasoned with some lime juice, salt and pepper - then frozen with an ice cream machine.  If you didn't have a machine on hand, you can also make this granita style. In fact, a granita is certainly just as easy. 

I definitely considered serving the tuna raw with the cucumber ice, but based on the dish that preceded this during a meal, I thought a seared fillet of tuna would be a better fit.  If the ginger oil is not your speed, I would consider a chili infused oil for a bit of heat.

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[Helga]

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