Fresh Tuna and wasabi cream

Chrissyo's Note:

If you want to try something a little different and you like sushi. Try this. The tuna, cucumber and wasabi cream can be prepared 3 hours ahead. But cover and store separately in refrigerator and then assembled when you are ready to serve the meal. NOTE: I have said 30 minutes for cooking time but the 30 minutes is for the marinade for the cucumber. The whole recipe can be prepared under the 60 minutes that I have allowed. I use more than the 1 1/2 teaspoons of Wasabi as I like it HOT! Enjoy.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 300 g fresh tuna (fresher the better)
• 1 small green cucumber
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 tablespoon white vinegar
• 2 teaspoons sugar
• 16 slices pink pickled ginger

Wasabi cream

• 1 1/2 teaspoons wasabi
• 1 tablespoon mayonnaise
• 2 tablespoons thickened cream, whipped

Directions:

1. Cut tuna into fine strips.
2. Cut cucumber into thin slices.
3. Combine mirin, vinegars and sugar in small bowl, add cucumber; stand 30 minutes.
4. Drain cucumber; reserve marinade.
5. Place cucumber on plates, pour over a little reserved marinade.
6. Top with tuna, wasabi cream and ginger.
7. **Wasabicream: Combine paste and mayonnaise in small bowl, fold in cream, cover, refrigerate 30 minutes.