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Tuna tartare-stuffed cucumbers
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| Artist: |
_ |
| Categories: |
Appetizers, Asian, Ethnic, Fish, Japanese, Seafood, Tarts & Pies |
| Yield: |
30 |
| Rating: |
0 |
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Ingredients:
| 3
| large | English cucumbers | | 1 1/4
| lbs | Fresh tuna, minced | | | Juice of 3 limes | | 3/4
| cup | Minced green onions | | 3
| tbsp | Prepared wasabi (Japanese | | | -horseradish) | | | Ground black pepper to taste | | 1/2
| cup | Toasted pine nuts | | 3
| tbsp | Toasted or black sesame | | | -seeds |
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Procedures:
| 1 | Slice the cucumbers into 1 inch rounds. | | 2 | Using a small spoon, gently scoop out the seeds, leaving a "bottom" in each piece of cucumber to hold the filling. | | 3 | Turn the cucumber cups upside down on paper towels to drain for about 20 minutes. | | 4 | Pat the inside of the cucumbers dry with clean, dry paper towels. | | 5 | Combine the tuna, lime juice, green onions, and wasabi in a small bowl; mix well and season with black pepper. | | 6 | Just before filling the cucumbers, add the pine nuts and sesame seeds to the fish mixture; mix well. | | 7 | Carefully spoon some filling into each cucumber piece, making a dome of filling on the top of each piece. | | 8 | Serve chilled. |
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