Cut the tuna, shallot and half the cucumber into fine cubes and mix. For the dressing, mix the balsamic vinegar with the lemon juice, olive oil and the Tabasco and season with salt and pepper. At the end, combine everything and season again with salt and pepper.
Slowly melt the butter. Make sure it doesn't start to boil! Meanwhile, mix the egg yolk, lemon juice and sour cream with the hand blender to a fluffy mixture.
Slowly add the melted butter to the eggs. Mix well in the meantime. The butter must not be too hot, otherwise the egg will freeze. Season to taste with salt and pepper.
Shape the cucumbers lengthways into a square shape and peel fine strips of cucumber with a peeler. Braid this on the plate and use it as a base for the tartare.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.