Tuna Tartare in Cucumber Cups

Prep Time: 45 Minutes

Cook Time: 120 Minutes

Ready In: 165 Minutes

Servings: 6

This recipe started from a recreational class at the Institute of Culinary Education in NYC, with some added ingredients inspired by the tuna tartare at Bobby Flay's restaurant. Cook time is refrigeration/marinating time.

Ingredients:

1/2 lb sushi quality tuna, cut into 1/4-inch pieces

1 tablespoon minced scallion

1 tablespoon minced red onion

1 tablespoon soy sauce

1 tablespoon sesame oil (can also use olive oil, or chili oil)

1 tablespoon minced capers

1 teaspoon lime juice

1 teaspoon worcestershire sauce

1 teaspoon toasted sesame seeds

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon cholula hot sauce

1 teaspoon cholula hot sauce

1 teaspoon minced jalapeno (or other spicy pepper)

1/2 teaspoon thai red chili paste

2 english cucumbers

minced chives, for garnish

Directions:

1. Gently comibine all ingredients, except for the cucumbers and chives, in a large bowl. Cover with plastic wrap and refrigerate for about 2 hours.
2. To serve as hand-held hors d'oeuvres, cut the cucumber into 3/4 slices and use a melon baller to scoop out a hollow in the center of each slice (be careful not to scoop all the way through). Spoon the marinated tuna into the cucumber cups . Garnish with chives.
3. Alternately, cut the cucumber into 1/4 slices and serve as chips for the tartare.
4. Makes enough to fill about 15 cucumber cups.

By RecipeOfHealth.com