From The EASY Way to Organic Cooking
Spicy Tuna Tartare in Cucumber Cups
Serves 6–8 · appetizer · no cooking
Sushi-grade ahi cut into small cubes and marinated in sesame oil, rice vinegar, ginger, jalapeño and tamari, then spooned into scooped cucumber cups. Nothing is cooked.
Alternative presentations: on a fried wonton crisp, or a square piece of nori rolled into a cone.
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Ingredients
What you need
- 1 lb sushi-grade ahi tuna
- 1–2 jalapeño peppers, or Thai chillies for a spicier tuna
- 1 tbsp fresh ginger, grated
- 1 garlic clove, minced
- 3 tbsp sesame oil
- 1–2 tbsp canola oil
- 1 tbsp rice vinegar
- 2 tsp tamari or other light soy sauce
- 1 tsp lemon juice
- 3 tbsp toasted sesame seeds
- ½ bunch cilantro, finely chopped
- 1 straight English cucumber
Serves 6-8.
Method
How to make it
Add the peppers, garlic and ginger to a bowl, followed by the vinegar and lemon juice. Whisk while adding the oils and, lastly, the cilantro and sesame seeds.
Cut the tuna into small cubes and add to the dressing. Let it marinate while you prepare the cucumber.
Peel the cucumber and cut into roughly 1 inch pieces. Scoop out the seeds using a melon baller.
Fill each cucumber cup with the tuna and sprinkle some sesame seeds on top.
The EASY Way to Organic Cooking
240 organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first. 216 pages, first published 2013.
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