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. Source: Rolled, Wrapped and Stuffed by
Janet Hazen
