Spicy tuna is my favorite thing to order from sushi house menus. I love cooking Japanese favorites and sometimes I even make sushi at home.
If you don’t know how to roll your own sushi, this version is a simple way to enjoy tuna and impress your guests with a light, spicy appetizer.
Serves 8, about 4 cups per person
- 8 Persian or Kirby cucumbers (about 1 1/2 pounds)
- 1/4 cup rice wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 1-inch piece of lemongrass, cut in half
- 1 scallion, white part only, chopped
- 1 pound of sushi grade tuna
- 1/4 cup reduced fat mayonnaise
- 1 tablespoon hot chili sauce
- 1/4 teaspoon salt
- 1/4 cup black or white sesame seeds for garnish
- In a small saucepan, heat rice wine vinegar, sugar, salt, lemongrass, and scallion. Simmer 2 to 3 minutes until the sugar and salt dissolves. Set aside. Peel the cucumbers and slice into 1-inch chunks. With a pairing knife or melon baler, prepare your “cup”, by hollowing out one side of the cucumber. In a zipper lock bag pour the cooled vinegar mixture and add the cucumber cups. Marinate for 4 to 5 minutes.
- In a food processor or mini-chopper pulse the tuna. Mix in the mayo and chili sauce. Season with salt. Add your cucumber and Remove cups from marinade and fill with tuna and garnish with sesame seeds.
Nutritional Stats Per Serving (4 cups): 79 calories, 13 g protein, 3g carbohydrates, 1g fat (0 g saturated), 25 mg cholesterol, 0g fiber, 238 mg sodium.
Weight Watchers® Points Plus: 2