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1 1/2 tablespoons sherry vinegar.

Cut the tomato flesh into 3/4-inch pieces.(You will have about 1-1/2 cups.)

Put the tomato pieces in a bowl and add the seeds in the sieve.Add the remaining ingredients to the bowl and stir to mix.. Measure the tomato liquid; if necessary, add enough of the tomato juice, Bloody Mary mix or V-8 juice to bring the liquid to 5 tablespoons.Combine the tomato liquid and the remaining ingredients in a bowl, whisking to emulsify the sauce.. At serving time, divide the sauce among 4 plates.

Place a 1/2 cup ring mold (or a tuna fish can with both ends removed) in the center of one plate and spoon one quarter of the tomato tartare into the mold.Carefully remove the mold.

Repeat this procedure on each of the 3 remaining plates.

Sprinkle with the chopped tarragon or chives, decorate with the chive flowers, if desired, and serve..Kevin Tien's life in the kitchen started in an unlikely place: a sushi counter in his hometown, the heart of boudin country, Lafayette, Louisiana.

For Tien, the family-owned restaurant Tsunami was a lifeline, his first introduction to cooking—and more importantly, a glimpse into the way a restaurant can feel like home.He stayed with Tsunami through high school and college, and the job kept him afloat when he was displaced by Hurricane Katrina.

He eventually landed a gig at.in Houston and might have continued on this path—this Gulf Coast Vietnamese kid becoming a modern master of sushi—had someone not sent the whole thing sideways: Tien met José Andrés.In the four years he spent at Oyamel, Andrés' Mexican kitchen in D.C., Tien was captivated by the ways the Asian and Latin-American pantries overlap.