Title: Tuna tartare-stuffed cucumbers
 Categories: Japanese, Appetizers, Seafood
      Yield: 30 Servings
 
      3 lg English cucumbers
  1 1/4 lb Fresh tuna, minced
           Juice of 3 limes
    3/4 c  Minced green onions
      3 tb Prepared wasabi (Japanese
           -horseradish)
           Ground black pepper to taste
    1/2 c  Toasted pine nuts
      3 tb Toasted or black sesame
           -seeds
 
  Slice the cucumbers into 1 inch rounds.  Using a small spoon, gently
  scoop out the seeds, leaving a "bottom" in each piece of cucumber to
  hold the filling.  Turn the cucumber cups upside down on paper towels
  to drain for about 20 minutes.  Pat the inside of the cucumbers dry
  with clean, dry paper towels.
  
  Combine the tuna, lime juice, green onions, and wasabi in a small
  bowl; mix well and season with black pepper. Just before filling the
  cucumbers, add the pine nuts and sesame seeds to the fish mixture;
  mix well.
  
  Carefully spoon some filling into each cucumber piece, making a dome
  of filling on the top of each piece. Serve chilled. Source: Rolled,
  Wrapped and Stuffed by Janet Hazen
  
  Posted by Linda Davis