Spicy Cucumber Tuna Rolls

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Into the Soup -- Chef Heidi Lee

1 lb. yellow fin tuna steak, cut into 1/4-inch dice
3 Tbsp. fresh chives, snipped
2 Tbsp. sesame oil
1/4 cup low-sodium soy sauce
2 Tbsp. rice wine vinegar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup mayonnaise
1 tsp. chili paste
3 Japanese cucumbers
1 tsp. black sesame seeds, toasted

In a medium bowl, combine the tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper. Cover tightly with plastic wrap and refrigerate.

Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate.

Using a mandolin, slice the cucumbers lengthwise as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up and secure with a toothpick if necessary.  Continue making rolls with remaining ingredients.

Snip a small hole in the corner of a re-sealable plastic bag and fill with the spicy mayonnaise. Top each roll with a small dollop of the mayonnaise and a sprinkling of the toasted sesame seeds.