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Author Notes: A sweet, light and refreshing recipe, that’s not only packed with nutrition but it will also help with your hydration levels at the same time. This is not replacing your water intake, but a tasty addition to it. The recipe can be found here -http://www.mynutricounter.com/oriental-tuna-tartare-cups/ —Nikki Brown
For the Cups
- 250 grams fresh tuna fillet
- 150 grams cucumber for the cups (can be served in ramekins instead)
- 1 piece Tomyao Sprouts (for garnish only)
For the Dressing
- 30 milliliters light soy sauce (gluten-free if required)
- 10 grams sesame seeds
- 30 milliliters sesame oil
- 30 milliliters honey
- 30 milliliters lemon juice
- 25 grams chopped shallots
- 10 grams chopped cilantro/coriander
- 10 grams chopped leeks
- 1 piece zest of 1 lemon
- 1 teaspoon togarashi (or chilli) powder
- 1 piece chilli peppers (optional)
- Combine all ingredients for the dressing in a mixing large bowl.
- Cut the tuna fillet into ½ inch cubes and toss into the dressing. Refrigerate covered.
- Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
- Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.