I am a HUGE fan of sushi.
Fresh, crisp, spicy, salty…all of it.
However, living in a land-locked state, I find it incredibly difficult to satisfy my sushi standards.
For the brief stint I spent in PDX – I basked in the glory of Yama Sushi once a month.
It was gorgeous. It was delightful. It was dreamy.
It was also very pricey.
Needless to say, I have found a way to somewhat entertain my raw fish cravings, sans the raw fish.
Cucumber Wasabi Tuna
1 large cucumber, peeled
1 6 oz. can wild caught tuna
sea salt and pepper
1 Tbs. sesame oil
1/4 tsp. wasabi powder
1 sheet toasted nori, cut into strips
1 tsp. fresh basil, thinly sliced
Cut the cucumber in half. Grate one half and combine with the drained tuna, sea salt, and pepper.
Whisk together the sesame oil and wasabi until thoroughly combined. Add half of that to the tuna.
Form into a tuna “cake” of sorts, slice the remaining cucumber and serve alongside the tuna, drizzled with the remaining wasabi dressing and fresh basil.