Tzatziki Sauce

Method

1. Wash the cucumber. Cut off the top end (stem side) and twist it to draw out the bitter white foam. Discard the foam.
2. Grate the cucumber finely using the fine side of a grater.
3. Place the grated cucumber in a sieve and press firmly with a spatula to remove excess water. Set aside.
4. Squeeze the juice of half a lemon and set aside.
5. Peel the garlic clove, cut it in half, and remove the inner germ. Then mince it very finely or crush it to a paste.
6. In a bowl, combine the Greek yogurt, crushed garlic, and drained grated cucumber. Mix well with a fork.
7. Add half of the lemon juice, the chopped fresh dill, a drizzle of extra virgin olive oil, and salt and pepper to taste. Stir to combine.
8. Taste and adjust acidity and consistency with the remaining lemon juice if needed.
9. Cover the sauce and refrigerate for at least 1 hour to allow flavors to meld.
10. To serve, spread the chilled tzatziki on slices of bread (tartine). Top each with a slice of swordfish speck (or traditional speck) and a fresh mint leaf. Serve cold.