Tuna sashimi 'salad'

Tuna sashimi 'salad'

from WorkandPlay

Starter or light lunch for 2

- 150 grams VERY good quality, VERY fresh (not frozen!) red tuna, raw
- 1/2 cucumber, sliced thinly lengthwise into 'ribbons' (you can use a cheese slicer for this)
- 1 spring onion, sliced thinly lengthwise
- 2 T japanese ricewine vinegar
- 2 t sesame seeds
- some japanese soy sauce
- some wasabi paste
- some japanese preserved ginger

Put the spring onion in a small bowl and pour over some water. Add 4 to 5 icecubes. After a while the onion will curl up into nice spirals.
Mix the cucumber with the vinegar and some salt to taste.
Cut the tuna into small cubes and arrange on two plates into small 'heaps'. Place a few spring onion spirals on top.
Place a 'heap'of cucumber next to the tuna on each plate. You can curl up the ribbons for a nice presentation. Sprinkle over some sesame seeds.
Serve with soy sauce, ginger and wasabi on the side.



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