Difficulty: Easy
Blanch the tomatoes in boiling water for 10 seconds, peel, and cut into small, uniform dice. Refrigerate until ready to use.
Peel the cucumbers, halve lengthwise, and remove seeds with a teaspoon. Cut into small uniform cubes, place on a plate, sprinkle with salt, cover with cling film, and refrigerate for 30 minutes. Rinse and drain well.
Whisk together wine vinegar, olive oil, lemon juice, and finely chopped basil. Season with salt and pepper. Drizzle over tomatoes and cucumbers without mixing.
In each whiskey glass, layer tuna flakes, diced feta, cucumbers, and tomatoes. Repeat layers. Chill before serving.
Tip: Substitute tuna with chopped anchovy fillets for a twist.
Source: Gourmet Glasses by Benoit Molin
