‘Heart’ of Tuna Tartare with Curry Mayonnaise and Pink Radish (Holland America)

4 ounces sushi quality tuna

1 tablespoon finely minced radish

1 tablespoon finely minced celery

1 teaspoon finely minced scallion or chive

Salt and freshly ground black pepper

2 teaspoons curry powder

2 teaspoons mango chutney (any large mango chunks minced)

1/2 teaspoon ground saffron, preferably Spanish (optional)

1 tablespoon crème fraîche

1 1/2 tablespoons prepared mayonnaise

Salt and freshly ground black pepper

4 to 5 slices of white toast

2 whole radishes, thinly sliced for garnish

Leaves of chervil or other herbs, for garnish

With a sharp knife, dice the tuna into 1/4-inch cubes and place them in a small bowl.

Add the radish, celery and scallions. Toss to combine.

Season with salt and pepper.

Cover and refrigerate until needed.

In a small bowl, combine the curry powder, chutney, saffron (if using), and one tablespoon of hot water.

When the mixture has cooled, whisk in the crème fraîche and mayonnaise.

Season with salt and pepper.

Cover and refrigerate until needed.

With a large heart-shaped mold or cutter, cut a heart from each slice of toast. Position the heart mold on a plate. With a spoon or small offset spatula, gently pack it with the tuna mixture all the way to the top. Remove the mold. Repeat with remaining tuna on separate plates. (Alternatively, for canapés, on a platter position a small heart mold on top of a heart-shaped piece of toast and spoon tuna tartare onto the toast, filling the cutter to the top. Remove the mold and repeat with more toast and tartare.

To serve, put the curry mayonnaise in a squeeze bottle and use it to decorate the tuna and the plate. Garnish with the radish circles and herbs and serve immediately with the heart toasts on the side.