• 1/3 cup(s) mayonnaise, light
• 1 tsp wasabi powder
• 1/2 tsp paprika, smoked
• 1/2 tsp minced garlic
• 1 lemon(s)
• 1 lb ahi tuna, sashimi-grade
• 1/4 cup(s) sesame seeds, black
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1 tbsp sesame seed oil
• 1 tbsp olive oil
• 1 english cucumber
|  | 1. For the wasabi sauce - Mix together mayo, wasabi powder, smoked paprika, minced garlic and about 1 tsp. lemon juice (to taste). Refrigerate.
2. Buy tuna about 1 1/2 to 2 inches thick (about 1 lb.). Slice into 3 strips. Coat with sesame oil and refrigerate for 30 minutes.
3. Combine black sesames with kosher salt and ground pepper on a plate. Press tuna pieces firmly into mixture so the seeds adhere to the tuna.
4. Heat olive oil in a skillet over high heat. Sear tuna for about 1 1/2 minutes. Flip to the opposite side and sear for about 1 1/2 minutes more. Remove and let cool.
5. Slice cucumber into rounds (about 32). Slice tuna into 1/8 inch thick slices. Place each slice on cucumber round and top with wasabi mixture. |
