Follow these steps for perfect results
yellowfin tuna steak
diced
fresh chives
snipped
sesame oil
low-sodium soy sauce
rice wine vinegar
salt
to taste
freshly ground black pepper
to taste
mayonnaise
chili paste
Japanese cucumbers
thinly sliced
sesame seeds
toasted
Dice the yellowfin tuna into 1/4-inch pieces.
In a medium bowl, combine the diced tuna, fresh chives, sesame oil, low-sodium soy sauce, rice wine vinegar, salt, and black pepper.
Mix well to combine all ingredients.
Cover the bowl tightly and refrigerate for at least 10 minutes to allow flavors to meld.
In a small bowl, mix the mayonnaise and chili paste until well combined.
Cover the bowl tightly and refrigerate.
Slice the Japanese cucumbers lengthwise into thin, approximately 5-inch long slices.
Season the cucumber slices with salt and pepper to taste.
Place 1 heaping teaspoon of the tuna tartar mixture on one end of a cucumber slice.
Carefully roll up the cucumber slice around the tuna filling.
Continue making rolls with the remaining tuna and cucumber slices.
Top each finished roll with a small dollop (approximately 1/4 teaspoon) of the spicy mayonnaise.
Sprinkle toasted sesame seeds over the top of each roll.
Serve immediately and enjoy.
Expert advice for the best results
Use the freshest tuna possible for the best flavor and texture.
Adjust the amount of chili paste to your desired level of spiciness.
Chill the tuna mixture and spicy mayonnaise for at least 10 minutes before assembling the rolls for best results.
You can use a mandoline to get paper-thin cucumber slices.
Everything you need to know before you start
5 minutes
The tuna mixture and spicy mayonnaise can be made ahead of time. Assemble the rolls just before serving.
Arrange rolls neatly on a plate. Garnish with extra sesame seeds and a drizzle of spicy mayo.
Serve with a side of edamame or seaweed salad.
Balances the spice and umami.
Discover the story behind this recipe
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