Cucumber Wasabi Tuna

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.