Ahi Tuna in a Cucumber Rollup

The clean Japanese flavors of “maguro” sushi are brought together in this dazzling appetizer. A sesame-soy marinade lifts the tuna flavors, and the wasabi (horseradish) and pickled ginger give these delectable rollups a real punch. Gloria Ferrer Brut sparkling wine provides a vivacious accompaniment to the spicy, exotic nature of the dish while balancing the salty flavor of the marinade.

Yield: 24 pieces

Ingredients

1/2 lb Ahi tuna – absolutely fresh, dark red, high quality “sushi grade” is essential here

Marinade
2 T Green onion - chives will work as a substitute
1 T Fesh ginger - if you can’t find the fresh root, skip it. Don’t use powder!
2 T soy sauce - good quality “shoyu” works best
2 t Rice wine vinegar – substitute any light wine vinegar if necessary
1 T Toasted sesame oil – toasted sesame oil has more flavor than untoasted
Pinch Black pepper—several turns from the peppermill works best

Assembly

1 or 2 English cucumbers – long style, the thinner the better
1 t Wasabi – Japanese green horseradish, available in powder or paste
2 oz Pickled ginger
2 T Sesame seeds

Preparation

1. Prepare marinade by finely chopping the green onion and mincing the fresh ginger root. Place them in a mixing bowl and add all of the other marinade ingredients.
2. Cut the tuna steak into small cubes (1/4” or smaller) and coat with the marinade in bowl. Allow to marinate in the refrigerator until ready for assembly – 1 to 6 hours is best.
3. Dilute wasabi with enough water to achieve a liquid the consistency of ketchup.
4. Lightly toast the sesame seeds in a 350F oven for 4 minutes.

To Create Rollups

To create a rollup you will need a mandoline to achieve the super-thin slice necessary. If you don’t have a mandoline, you can assemble the appetizer by making a simple open canapé or, if you are a good whittler, you can carve cucumber cups or boats.

1. Slice cucumber lengthwise into very thin long strips using a mandoline.
2. Place a cucumber slice on your work surface. Paint lightly with the diluted wasabi.
3. Lay several slices of pickled ginger along the length of the cucumber.
4. Place a 1/2 tablespoon of the marinated tuna at the very end of the long cucumber slice.
5. Roll up the slice making sure that the filling does not fall out.
   6.If the individual pieces are too large, carefully cut the rollups in half with a sharp knife.

To Create Canapes

1. Slice cucumber crosswise into disks less than 1/4” thick.
2. Paint the disks lightly with the diluted wasabi. Top with a slice of pickled ginger.
3. Top with a 1/2 tablespoon of the marinated tuna.

To Create Cups or Boats

1. Cut cucumber(s) into 1.5” to 2” lengths. Use a spoon or melon baller to create a cavity.
2. Paint the cavities lightly with the diluted wasabi. Place a slice of pickled ginger inside.
3. Fill with the marinated tuna.

Garnish with a light sprinkle of toasted sesame seeds and arrange on platter for service.