Tuna Tartar with Cherry Olive Salad

For the Tuna Tartar: To a mixing bowl, add 1 cup of cubed sushi grade tuna, 1 finely diced shallot (small), 3 tablespoons of finely diced cucumber, a tablespoon of chili crisp, zest of one lemon, salt, and olive oil. Toss gently to combine and check for salt to taste.

For the Cherry Olive Salad: In a separate mixing bowl, add 1/2 cup pitted cherries, 1/2 cup pitted green olives, 1 tablespoon of soy sauce, a squeeze of lemon juice (approx. 1/2 teaspoon), a pinch of chili crisp, and a pinch of thinly sliced mint. Toss to combine and reserve.

To Plate: Serve the cherry and olive mixture around or near the tuna tartar, ensuring they are not mixed together to prevent the tuna from denaturing and to maintain its bouncy texture. Serve immediately with toasted bread, tortilla chips, wontons, or your preferred chip.