Ingredients
- 4 ounces top grade tuna
- 1 teaspoon wasabi powder
- 2 tablespoon rice wine vinegar, in all
- 1/4 cup light oil
- 1 teaspoon sesame oil
- 1 teaspoon thinly sliced pickled ginger
- 12 thin cucumber slices, peeled
- 1/2 teaspoon soy sauce
- 1/2 cup seaweed salad
- 1 tablespoon toasted sesame seeds
- Salt and pepper
Directions
In a bowl combine wasabi with 1 tablespoon of water and allow to sit for 20 minutes. Then add 1 tablespoon of the rice wine vinegar, light oil, and sesame oil. Taste and season with salt and pepper. Thinly slice the tuna into small rectangles, and toss with the pickled ginger and the soy sauce. Toss the cucumber slices with the remaining rice wine vinegar. Using a 2-inch diameter biscuit ring as a mold, begin building your composed salad. Place the biscuit cutter in the center of a salad plate. Place 6 of the slices of cucumber into the cutter and press to fit. Divide the tuna and place 1/2 of it into the cutter on top of the cucumber slices. Top with a dollop of the wasabi dressing. Remove the cutter carefully. Drizzle the plate with more dressing. Garnish the entire plate with sesame seeds.
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By hghmiami_6856380
Fairfield, OH
on February 02, 2007
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If you don't eat sushi, if you even sear your tuna, please don't rate this recipe. This is the greatest appetizer I've ever eaten. The marinades are typically Japanese, but the combination of the two marinades, the texture difference, the simplicity of the recipe and the perfect presentation - a perfect dish. I hope I can resist preparing this, even as a main entree, more than three times a week. I've been eating Japanese cuisine for 15 years - this is awesome!
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