Black Sesame Ahi Tuna, Cucumber & Wasabi Mayonnaise

Black Sesame Ahi Tuna, Cucumber & Wasabi Mayonnaise

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
Wasabi Mayonnaise
½ cup mayonnaise or aioli
2 tablespoons wasabi*

Method

  1. For the wasabi mayonnaise: Mix all the ingredients, you can add more or less wasabi as desired.
  2. 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.
  3. 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.

To Serve

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.

Chef's Notes

*You will need Japanese spoons for this recipe.

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