tartar sauce for fish and seafood, and it's also a wonderfully cooling and soothing accompaniment to fiery dishes. This recipe makes 4 servings, and easily multiplies for more. Tzatziki is best when served fresh, and you definitely want to use Greek yogurt or other rich, natural yogurt.
1 small cucumber
1 1/2 cups plain Greek yogurt (preferably NOT fat-free or low-fat)
2 garlic cloves, finely minced
1 Tbs chopped fresh mint
1 Tbs chopped parsley
Salt to taste
Paprika* to taste
Opt: Additional chopped parsley for garnish
Combine the yogurt, garlic and herbs in a bowl. Peel the cucumber, cut in half lengthwise and use a teaspoon to scoop out the seeds. Dice the cucumber into the bowl and stir until everything is combined. Add salt to taste, then garnish with a sprinkling of paprika (*you can substitute a sprinkling of red pepper if you want to add a little kick). You can also add a little chopped parsley as a garnish if desired.