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

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.

Quantity

In Stock

Maine Sea Salt
Maine Sea Salt Item: 551920 $10.95