Instructions: Mix all ingredients except tuna and cucumber; set aside.

Cook tuna on a hot grill about 30 seconds, just long enough to char one side. Let rest for a minute, then carve into very thin slices.

Arrange slices of tuna on a plate and drizzle with vinaigrette. Garnish with cucumber julienne.

NOTES : Elka Gilmore, until recently the chef at Camelions in Santa Monica, California, has achieved considerable renown for her adroit contemporary cooking.

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