Ahi Tuna Crudo with Sweet Soy, Wasabi and Cucumber

• Gluten free

• Seafood

  • 6 oz Ahi tuna

• Produce

  • 2 tbsp Daikon sprouts
  • 1 Japanese or persian cucumber, small

• Condiments

  • 1 tsp Soy sauce, sweet
  • 1 tsp Wasabi paste

• Oils & Vinegars

  • 1 tbsp Rice wine vinegar
  • 1/2 tbsp Sesame oil

Found on formerchef.com

Ingredients

• 6 ounces ahi tuna
• ½ tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 teaspoon wasabi paste
• 1 teaspoon sweet soy sauce (kecap manis sauce)
• 2 tablespoons daikon sprouts
• 1 Japanese or Persian cucumber (small)

Directions

• Slice the cucumber very thin on a mandolin slicer or with a very sharp knife. Lay in overlapping layers on two plates in a 2” by 4” rectangle.
• In a small bowl combine the sesame oil and rice wine vinegar. Drizzle about a teaspoon of the dressing over the cucumber on each plate. Reserve the rest.
• Slice the tuna into even slices, about ¼” thick. Divide between the two plates, laying the tuna atop the cucumber slices. Dot each slice of tuna with the wasabi paste and the drizzle the remaining sesame dressing over the tuna.
• Garnish with a drizzle of sweet soy sauce and the daikon sprouts.