Combining the richness of tuna with the sweet crunch of English cucumber and the heat of wasabi, these beautiful appetizers have been known to disappear by the dozen. Make plenty!
| Wasabi Mayonnaise | ||
| 1 | cup | mayonnaise |
| ~ | Wasabi paste* | |
| Appetizer | ||
| 1/2 | pound | Ahi tuna |
| 3 | tablespoons | vegetable oil, divided |
| 2 | teaspoons | freshly ground black pepper |
| 48 | slices | English cucumber |
*Find Wasabi paste in the Asian markets or food section in your local supermarket.
Wasabi Mayonnaise
1. Combine the mayonnaise and Wasabi paste—to taste—in a small bowl, mix well, and set aside.
NOTE: Start with three to four teaspoons of the Wasabi paste and add until you reach your preference.
Appetizer
1. Remove the tuna from the refrigerator 10 minutes before required and bring to room temperature.
2. Brush all surfaces lightly with the vegetable oil and sprinkle with pepper.
3. Heat the remaining oil in a skillet set over medium-heat until almost smoking.
4. Place the steak in the pan and cook for 5–10 seconds or until cooked to a1/4-inch depth. Flip the tuna and repeat the process.
5. Remove the steak to a cutting board and and slice thinly. Cut the slices into approximately 3/4–1-inch squares.
6. Place the cucumber slices on a large platter.
7. Top each with a piece of the seared tuna.
8. Drop a dollop of the Wasabi mayonnaise on top of each appetizer.
9. Serve immediately or cover with plastic wrap and refrigerate.
10 Remove from the refrigerator 10 minutes before serving.
