| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Japanese |
Japanese, Appetizers, Seafood |
30 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Source: Rolled, Wrapped
and Stuffed by Janet Hazen
Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Times change, God doesn’t.”