Tuna Tartare in Cucumber Cups

Day 3 in the 12 Days of Christmas food: Tuna Tartare in Cucumber Cups. This is an elegant hors d’oeuvres that you can whip out quickly for a party and look like the hostess with the mostess. No cooking required. Simply slice, dice and garnish. You can even make all of the components the day before and then assemble right before the party.

Fresh, cool and crisp with a little wasabi bite -- tuna tartare in cucumber cups

Fresh, cool and crisp with a little wasabi bite — tuna tartare in cucumber cups

Ingredients
1 hot house cucumber, cut into 1-inch thick rounds
1/4 lb sushi-grade tuna, diced
1/2 tsp finely chopped shallot
1 tbsp extra-virgin olive oil
2 tbsp soy sauce
1/2 tsp hot sauce
3 tbsp sliced fresh chives
wasabi cream (I buy it ready-made at the store; easier than doing paste)
toasted sesame seeds for garnish

Directions
1.Peel the cucumerr in strips so it is nicely decorated.  Scoop out a divet in the cucumber. Don’t soop all the way to the bottom.
2. Combine the tuna, shallot, olive oil, soy sauce and hot sauce.
3. Put a little blob of the tartare in the cucumber. Sprinkle with chives and sesame seeds and top with a little blob of wasabi.
4. Graciously receive accolades.

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About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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