Tuna In Cucumber Cups Recipes

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TUNA TARTARE IN CUCUMBER CUPS



Tuna Tartare in Cucumber Cups image

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.

Provided by Laurefin

Categories     < 4 Hours

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • Gently comibine all ingredients, except for the cucumbers and chives, in a large bowl. Cover with plastic wrap and refrigerate for about 2 hours.
  • 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.
  • Alternately, cut the cucumber into 1/4" slices and serve as "chips" for the tartare.
  • Makes enough to fill about 15 cucumber cups.

Nutrition Facts : Calories 98.5, Fat 4.6, SaturatedFat 0.9, Cholesterol 14.4, Sodium 456.1, Carbohydrate 4.7, Fiber 0.8, Sugar 2, Protein 10

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