Ingredients (serves 21)
300g sashimi-grade yellowfin (ahi) tuna
2 tablespoon black sesame seeds
¼ cup white sesame seeds
1 continental cucumber
Sea salt & cracked pepper
Watercress or micro herbs
½ cup mayonnaise or aioli
2 tablespoons wasabi*
- For the wasabi mayonnaise: Mix all the ingredients, you can add more or less wasabi as desired.
- Cut the cucumber in half and then using a vegetable peeler, peel the sides to form ribbons. Stop peeling when you get to the seeds and peel the other side of the cucumber.
- Cut the tuna into long, squared-off strips or “logs” 1 to 1-1/2 inches thick. Season tuna with salt and pepper. Mix the two sesame seeds on a plate and coat the tuna sides with sesame seeds. Cut tuna into ½ inch slices and place in the fridge until ready to plate.
Arrange spoons on a serving tray and place 1 or 2 folded ribbons of cucumber into the base of each spoon. Spoon some wasabi mayonnaise on top and place a tuna piece on top of that. Garnish with watercress; you can use a little wasabi aioli here to hold the watercress and serve.
*You will need Japanese spoons for this recipe.