INGREDIENTS
For the tuna:
1 pound sushi grade ahi tuna
1/3 cup white sesame seeds
1/3 cup black sesame seeds
2 tablespoons sesame oil
2 english cucumbers
Thinly sliced chopped chives to garnish, edible flowers to garnish (optional)
For the wasabi mayo:
1/3 cup mayo
2 tablespoons wasabi paste, powder, or fresh. Adjust with less or more to your preference of spicy
1/2 tablespoon rice wine vinegar
Salt and sugar to taste
DIRECTIONS
Prep the cucumbers. Slice them in rounds. I wanted mine to be a little thicker, but you can cut them to your desired thickness. Set aside.
TIP: At this point, to add some extra flavor to your cucumbers, you can salt them to let out their excess moisture, wash and dry.
Make your wasabi mayo. Mix together mayo, wasabi, rice wine vinegar, salt and sugar until all combined. Set aside.
Next, take your tuna and add in a plate with sesame oil and then coat it in a plate of your assorted sesame seeds.
Sear in a skillet or on a grill 20-30 seconds on each side until the outsides of the tuna are a lighter brown color, while keeping the fish medium rare inside. Remove from the skillet, cool and slice to your desired thickness for the bites.
Assemble! Take your cucumbers, add on your sliced seared tuna, top with a dollop of wasabi mayo and finish with chives and edible flowers. Serve!
