Ever wish you could eat at New York City’s legendary Le Cirque every night? We sure do, but thankfully (for our wallets) we received a copy of A Table At Le Cirque and have been cooking our way through ever since. Next up, a classic tuna tartare with an Eastern twist.

Sottha Khunn first joined Le Cirque as one of Daniel Boulud’s sous chefs in the 1980s when fish tartares had become trendy restaurant fare. Khunn’s fusion version mirrors his own international background: curry seasoning from his Cambodian heritage and precise technique (brunoise = 1/8-inch dice) from training in such gastronomic temples as France’s Troisgros and L ’Archestrate. Each mouthful is the perfect balance of tiny crunchy vegetables, smooth cool tuna and subtly spiced mayonnaise.