1/2 lb. Ahi tuna absolutely fresh, dark red, high quality “sushi grade” is essential here
1 or 2 English cucumbers long style, the thinner the better
1 t. wasabi Japanese green horseradish, available in powder or paste
2 oz. pickled ginger
2 T. sesame seeds
2 T. green onion chives will work as a substitute
1 T. fresh ginger if you can’t find the fresh root, skip it. Don’t use powder!
2 T. soy sauce - good quality “shoyu” works best
2 t. rice wine vinegar substitute any light wine vinegar if necessary
1 T. toasted sesame oil toasted sesame oil has more flavor than untoasted
Black pepper several turns from the peppermill works best
|Preparation - Directions:
Prepare marinade by finely chopping the green onion and mincing the fresh ginger root. Place them in a mixing bowl and add all of the other marinade ingredients.
Cut the tuna steak into small cubes (_” or smaller) and coat with the marinade in bowl.
Allow to marinate in the refrigerator until ready for assembly 1 to 6 hours is best.
Dilute wasabi with enough water to achieve a liquid the consistency of ketchup. Lightly toast the sesame seeds in a 350° oven for 4 minutes.
To create rollups:
To create a rollup you will need a mandoline to achieve the super-thin slice necessary. If you don’t have a mandoline, you can assemble the appetizer by making a simple open canapé or, if you are a good whittler, you can carve cucumber cups or boats.
Slice cucumber lengthwise into very thin long strips using a mandoline.
Place a cucumber slice on your work surface. Paint lightly with the diluted wasabi.
Lay several slices of pickled ginger along the length of the cucumber.
Place 1/2 tablespoon of the marinated tuna at the very end of the long cucumber slice.
Roll up the slice making sure that the filling does not fall out.
If the individual pieces are too large, carefully cut the rollups in half with a sharp knife. Garnish with a light sprinkle of sesame seeds.