BLACK SESAME AHI TUNA WITH WASABI CITRUS AIOLI

While we may not be having big family gatherings for the holidays, we can still have fun with our appetizers.  In this recipe, presentation is everything...have a little fun with it (recipe from McCormicks

(makes 32 appetizers)

Ingredients

BLACK SESAME AHI TUNA

• 1 pound sashimi-grade ahi tuna loin
• 1/2 cup sesame oil
• 1 bottle Sesame Seed, Black
• 2 teaspoons coarse ground pepper
• 2 teaspoons kosher salt
• 1 English (seedless) cucumber, cut into 64 slices
• 2 tablespoons olive oil

WASABI CITRUS AIOLI

• 1 cup mayonnaise
• 1 1/2 tablespoons Smoke Paprika
• 1 1/2 teaspoons wasabi powder
• 1/2 teaspoon finely grated lemon peel
• 1/2 teaspoon finely grated lime peel
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons fresh lime juice
• 1 clove garlic, minced

Directions

1. Cut tuna into quarters lengthwise. Pour sesame oil over tuna; turn to coat evenly. Refrigerate 30 minutes. Mix black sesame seed, pepper and salt on large plate. Coat tuna with black sesame seed mixture, pressing firmly so mixture adheres to the tuna

2. Heat oil in large skillet on high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool

3. For the Wasabi Citrus Aioli, mix mayonnaise, paprika, lemon and lime peels and juices and garlic in medium bowl with wire whisk until well blended. Cover

4. Slice tuna into 1/8-inch thick slices. Place 1 slice of tuna on each cucumber slice. Top each with a small dollop of Wasabi Citrus Aioli