This Tuna Tataki on Cucumber Ribbons recipe is a stunning appetizer featuring lightly seared ahi tuna seasoned with soy, sesame, and citrus, served over fresh cucumber ribbons and finished with a touch of wasabi mayo. A low-carb, gluten-optional, and gourmet starter perfect for dinner parties or cocktail events.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 10 minsTotal Time 10 minsMakes 12–15 canapés
For the Tuna Tataki
8 oz sushi-grade ahi tuna block (about 1½-inch thick)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
1 tsp lime juice
½ tsp grated ginger
1 tsp toasted sesame seeds (white and/or black)
Pinch of sea salt
For the Cucumber Base
2 English cucumbers (or Persian cucumbers)
1 tsp rice vinegar
Optional: Pinch of sugar or salt
For the Wasabi Mayo
3 tbsp mayonnaise
1 tsp wasabi paste
1 tsp lime juice
Garnish
Microgreens or thinly sliced scallions
Extra sesame seeds
Tiny lime wedges or zest
Marinate & Prep Tuna
1
Pat tuna dry. Mix soy sauce, sesame oil, lime juice, and grated ginger in a shallow dish.
Add tuna and marinate for 5–10 minutes , turning once to coat. (Don’t over-marinate — tuna is delicate!)
Sear the Tuna
2
Heat a nonstick or cast-iron skillet over high heat.
Sear the tuna for 20–30 seconds per side , including edges — it should remain raw in the center.
Immediately remove from heat. Let rest 5 minutes, then slice thinly (⅛–¼ inch).
Prepare Cucumber Ribbons
3
Use a vegetable peeler or mandoline to shave long, wide ribbons from the cucumbers.
Lightly toss with rice vinegar and a pinch of salt. Let sit 5 minutes, then gently pat dry with a paper towel.
Make Wasabi Mayo
Assemble
5
Twist or fold each cucumber ribbon into a loose rosette or stack.
Place a slice of tuna tataki on top.
Drizzle with wasabi mayo and sprinkle with sesame seeds.
Garnish with microgreens or scallions and a micro-zest of lime.
Pairing Suggestions
Tips & Notes
7
Searing: Use high heat and very short sear time to keep that perfect rare interior.
Presentation tip: Use a spoon or piping bag to neatly dot wasabi mayo.
No wasabi? Add horseradish or a pinch of chili garlic sauce for heat.
Low-carb & gluten-free: Naturally fits both diets if you use tamari.
Ingredients Makes 12–15 canapés
For the Tuna Tataki
8 oz sushi-grade ahi tuna block (about 1½-inch thick)
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
1 tsp lime juice
½ tsp grated ginger
1 tsp toasted sesame seeds (white and/or black)
Pinch of sea salt
For the Cucumber Base
2 English cucumbers (or Persian cucumbers)
1 tsp rice vinegar
Optional: Pinch of sugar or salt
For the Wasabi Mayo
3 tbsp mayonnaise
1 tsp wasabi paste
1 tsp lime juice
Garnish
Microgreens or thinly sliced scallions
Extra sesame seeds
Tiny lime wedges or zest
Directions Marinate & Prep Tuna
1
Pat tuna dry. Mix soy sauce, sesame oil, lime juice, and grated ginger in a shallow dish.
Add tuna and marinate for 5–10 minutes , turning once to coat. (Don’t over-marinate — tuna is delicate!)
Sear the Tuna
2
Heat a nonstick or cast-iron skillet over high heat.
Sear the tuna for 20–30 seconds per side , including edges — it should remain raw in the center.
Immediately remove from heat. Let rest 5 minutes, then slice thinly (⅛–¼ inch).
Prepare Cucumber Ribbons
3
Use a vegetable peeler or mandoline to shave long, wide ribbons from the cucumbers.
Lightly toss with rice vinegar and a pinch of salt. Let sit 5 minutes, then gently pat dry with a paper towel.
Make Wasabi Mayo
Assemble
5
Twist or fold each cucumber ribbon into a loose rosette or stack.
Place a slice of tuna tataki on top.
Drizzle with wasabi mayo and sprinkle with sesame seeds.
Garnish with microgreens or scallions and a micro-zest of lime.
Pairing Suggestions
Tips & Notes
7
Searing: Use high heat and very short sear time to keep that perfect rare interior.
Presentation tip: Use a spoon or piping bag to neatly dot wasabi mayo.
No wasabi? Add horseradish or a pinch of chili garlic sauce for heat.
Low-carb & gluten-free: Naturally fits both diets if you use tamari.
Tuna Tataki on Cucumber Ribbons
