3 lg English cucumbers
1 1/4 lb Fresh tuna, minced
Juice of 3 limes
3/4 c Minced green onions
3 tb Prepared wasabi (Japanese
-horseradish)
Ground black pepper to taste
1/2 c Toasted pine nuts
3 tb Toasted or black sesame
-seeds
Slice the cucumbers into 1 inch rounds. Using a small spoon, gently scoop
out the seeds, leaving a “bottom” in each piece of cucumber to hold the
filling. Turn the cucumber cups upside down on paper towels to drain for
about 20 minutes. Pat the inside of the cucumbers dry with clean, dry
paper towels.
Combine the tuna, lime juice, green onions, and wasabi in a small bowl; mix
well and season with black pepper. Just before filling the cucumbers, add
the pine nuts and sesame seeds to the fish mixture; mix well.
Carefully spoon some filling into each cucumber piece, making a dome of
filling on the top of each piece. Serve chilled.
Yields
30 Servings