Cucumber Cups with Spicy Tuna

Friends will wonder how in the world these clever -- not to mention edible -- containers were created. The answer: a melon baller.

  • Yield: Makes 24

Source: Martha Stewart Weddings, Fall 2011

Ingredients

  • 4 Persian cucumbers, peeled
  • 1/4 pound sushi-grade tuna, finely diced
  • 1/2 teaspoon chili sesame oil
  • 1/2 teaspoon canola oil
  • 1/2 teaspoon Sriracha sauce
  • Salt to taste
  • 1 small shallot, finely diced
  • 1 lime, juiced

Directions

  1. Slice cucumbers into 3/4-inch-thick rounds; use a small melon baller to scoop out some seeds to make a cup. Mix tuna, oils, Sriracha, and a generous pinch of salt; spoon into cups. Combine shallot and lime; sprinkle over tuna mixture. Serve immediately.

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