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.
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!)
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).
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.
Mix mayo, wasabi paste, and lime juice until smooth. Adjust heat to taste.
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.
Drinks:
Sake (Ginjo or Daiginjo) — clean and floral
Dry Riesling or Grüner Veltliner
Yuzu Spritz or a citrus-forward gin & tonic
Other Canapés to Serve Alongside:
Ahi Poke Wonton Crisps
Edamame Hummus on Endive
Mini Seaweed Salad Bites
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.
12 servings