Menu Enter a recipe name, ingredient, keyword...

Tuna Tartar on Cucumber Strips with Wasabi Roe

By


These make a delicious and elegant appetizer for any occasion.

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1/2 pound of the best quality Ahi tuna, cubed
  • 1/2 tsp. sesame oil
  • 1 tsp. soy sauce
  • Chili oil and/or chili flakes, to taste
  • 3 tsp. scallions, finely chopped
  • 1/2 tsp. toasted white sesame seeds
  • 1/2 tsp. toasted black sesame seeds
  • Wasabi caviar, or tobiko wasabi (available at Fish King and Newman’s Fish Market)
  • 2 Japanese or English hothouse cucumbers

Details

Preparation

Step 1

Cut the cucumbers into the thinnest strips you can, using a slicer or a vegetable peeler. When you hit the seeds, turn the cuc 180 degrees and start on the other side, so that all pieces are flanked with green skin and are seed-free. Mix all the other ingredients, except the caviar, together. Done! Try to make this last-minute so the tuna stays fresh and doesn’t get cooked in the soy sauce (the salt will cure the fish!).

Lay a cucumber strip in front of you, add a heaping spoonful of the tuna tartar and roll! Top with wasabi caviar. Wasabi caviar, or tobiko wasabi, is available at most Asian markets in your area. You may need a toothpick to secure the roll. Alternatively, you can buy a Japanese leaf called “Shiso”. Dollop the tuna tartar on top of the leaves and serve as such, like many fine Japanese restaurants do. We sometimes buy wonton skins and fry them in hot oil. They also make fine vessels for the tuna tartar.

You'll also love

Review this recipe

Cucumber Ice Cream Tangy Cucumber and Avocado Salad