Tuna Tartare in Cucumber Cups

Submitted by Laurefin

"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."

 

• Ready In: 2hrs 45mins
• Ingredients: 17
• Serves: 6

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

• Optional

• 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.