Okay for all of you who adore raw tuna (hush Billy!) I thought I'd share a magnificent treat I found in CaterSource Magazine.
4 oz Sashimi grade tuna
1 Tbs soy sauce
1 Tbs sesame oil
1 tsp rice wine vinegar
pinch kosher salt
pinch fresh ground black pepper
1/2 tsp black sesame seeds
1/2 tsp white sesame seeds
1 hot house cucumber
2 Tbs rice wine vinegar (to marinate the cucumber)
Finely dice the tuna. Halve the cucumber lengthwise and seed it with a spoon. On the outside of the cucumber halves cut a thin strip off the bottom so they will sit upright (like a boat). Rub the cut edges of the cucumber with the rice wine vinegar.
Mix the soy sauce, sesame oil, rice wine vinegar, salt, pepper, and sesame seeds with the tuna. Place the tuna onto the hollowed out cucumber. Slice in 3/8" thick slices. Garnish with thin strips of the cucumber skin (removed from the bottom).
Jean's wasabi oil, or a wasabi lime cream would be really good with this. 4 oz of tuna makes a large serving - and it's so pretty.
4 oz Sashimi grade tuna
1 Tbs soy sauce
1 Tbs sesame oil
1 tsp rice wine vinegar
pinch kosher salt
pinch fresh ground black pepper
1/2 tsp black sesame seeds
1/2 tsp white sesame seeds
1 hot house cucumber
2 Tbs rice wine vinegar (to marinate the cucumber)
Finely dice the tuna. Halve the cucumber lengthwise and seed it with a spoon. On the outside of the cucumber halves cut a thin strip off the bottom so they will sit upright (like a boat). Rub the cut edges of the cucumber with the rice wine vinegar.
Mix the soy sauce, sesame oil, rice wine vinegar, salt, pepper, and sesame seeds with the tuna. Place the tuna onto the hollowed out cucumber. Slice in 3/8" thick slices. Garnish with thin strips of the cucumber skin (removed from the bottom).
Jean's wasabi oil, or a wasabi lime cream would be really good with this. 4 oz of tuna makes a large serving - and it's so pretty.
You only live once . . . but if you do it right once should be enough! 
) Thanks Sharon.