Cucumber and Tuna Rolls with Champagne Shallot drizzle and Black Sesame Seeds

ingredients

• 1/2 lb. Sushi grade tuna cut into ¼ inch dice
• 1 1/2 tablespoon chopped fresh chives
• 1 tablespoon toasted sesame oil
• 1/8 cup soy sauce
• 1 tablespoon rice wine vinegar
• dash of Stonewall Kitchen Sea Salt
• dash of black pepper
• 1 jar Stonewall Kitchen Champagne Shallot Mustard or Wasabi Mustard
• 1 tablespoon toasted white OR black sesame seeds
• 2 Japanese cucumbers (the long ones)

directions

1. In a medium bowl combine the tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper. Cover and chill.
2. With a mandoline slice cucumbers lengthwise as thinly as possible into 5-inch lengths. Season with salt and pepper to taste.
3. Place a heaping teaspoon full of tuna tatare on one end of cucumber and roll. Continue with the rest of the ingredients.
4. Place a small dollop of mustard a top each roll and sprinkle with sesame seeds. Arrange on serving platter.
5. You can garnish platter with whole chives and little bunches of pickled ginger if you like.