1 pounds fresh sashimi grade ahi tuna steaks, cubed
1/4 cup low sodium soy sauce
1/4 cup chopped green onions, or thin sliced sweet onion
1 tablespoons sesame oil
0.5 tablespoon toasted sesame seeds
A little Wasabi
Fresh minced garlic and ginger (optional)
Lemon juice (optional)
Served with rice, a cucumber salad.
2 medium cucumbers, thinly sliced
1/3 cup cider or white vinegar
1/3 cup water
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh dill weed or parsley, if desired
1. Place cucumbers in small glass or plastic bowl.
2. In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
3. Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.