Shamelessly reprinted from Slashfood:
Spicy Tuna Cups
5 small Persian or Kirby cucumbers
1/4 cup rice wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 1-inch piece of lemongrass, cut in half
1 scallion, white part only, chopped
1 pound of sushi grade tuna
1/4 cup reduced-fat mayo
1 tablespoon hot chili sauce
1/4 teaspoon salt
1/4 cup black or white sesame seeds for garnish
In a small saucepan, heat rice wine vinegar, sugar, salt, lemongrass and scallion. Simmer 2-3 minutes until the sugar and salt dissolves. Set aside.
Peel the cucumbers and slice into 1-inch chunks. With a paring knife or melon baller, prepare your cup by hollowing out one side of the cucumber.
Pour the cooled vinegar mixture into a zipper-lock bag and add the cucumber cups. Marinate for 4-5 minutes.
In a food processor or mini-chopper, pulse the tuna. Mix in the mayo and chili sauce. Season with salt.
Remove cucumber cups from marinade and fill with tuna mixture. Garnish with sesame seeds.