Tuna Carpaccio Cucumber Rolls
Printer-friendly versionTuna Carpaccio Cucumber Rolls
|
1 lb. |
Yellow fin Tuna Steak |
Cut into ¼ in. dice |
|
3 T. |
Fresh Chives |
Snipped |
|
2 T. |
Sesame oil |
|
|
¼ cup |
Soy sauce |
Low sodium |
|
2 T. |
Rice wine vinegar |
|
|
½ t. |
Kosher salt |
|
|
¼ t. |
Freshly ground black pepper |
|
|
¼ cup |
Mayonnaise |
|
|
1 t. |
Chili paste |
|
|
3 |
Japanese Cucumbers |
|
|
1 t. |
Black sesame seeds |
Toasted |
In a medium bowl, combine the tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper. Cover tightly with plastic wrap and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate.
Using a mandolin, slice the cucumbers lengthwise as thinly as possible into approximately 5-inch lengths and then halve again lengthwise. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up and secure with a toothpick if necessary. Continue making rolls with remaining ingredients. Let set in the frig for at least 15 minutes.
Snip a small hole in the corner of a re-sealable plastic bag and fill with the spicy mayonnaise. Top each roll with a small dollop of the mayonnaise and a sprinkling of the toasted black sesame seeds.
