Monday, July 18, 2011

Cucumber stuffed with tuna tartare with wasabi

Exquisite proposal that surprised to your guests with a recess refreshing and tasty, the Cucumber stuffed with tuna tartare with wasabi is a summer recipe easy and quick to make, perfect for cool, well accompanied by a white wine with a point acidity to cleanse the palate.

2 small cucumbers, 150 grams of fresh tuna, ½ onion, 1 c / w wasabi paste (to moderate the amount to taste depending on how accepting the palate this condiment), 30 grams of soy sauce, 2 c / s oil extra virgin olive, 1 c / s sesame oil, freshly ground black pepper, salt, black sesame seeds, 100 grams of crème fraîche and fresh oregano or other aromatic to decorate.

Prepare tuna tartare and place in a bowl, add the wasabi paste, the two types of oil, soy sauce and black pepper. Mix well and prepare the onion, peel and chop it small, intangible to the tuna mixture and cover the bowl with plastic wrap. Let stand in refrigerator for half an hour.

Peel the cucumbers, open them in half and remove seeds with a spoon or a sacabolas, let them face down on absorbent kitchen paper. This step will make it just before serving so that the cucumber water and retains its crisp texture and refreshing. Whisk crème fraîche salt and pepper to taste, refrigerate until serving time.

Place an ungreased skillet to heat and toast in her black sesame seeds, thus serves are much more aromatic and flavorful, crunchy addition. Introducing the cucumber as a boat that contains the filler, hopped on a plate than the service if the tuna marinade stain. Place cucumber halves line and fill them with tuna tartare with wasabi wrung out.

Top with crème fraîche that provide creaminess and sweetness, sprinkle sesame seeds if you want you can also add a few eggs and decorative finishes with a sprig of fresh oregano, chives ... enjoy!

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