Tuna Tartare in Cucumber Cups

• lb sushi quality tuna, cut into 1/4-inch pieces↗1⁄2
• tablespoon minced scallion1
• tablespoon minced red onion1
• tablespoon soy sauce↗1
• tablespoon sesame oil (can also use olive oil, or chili oil)↗1
• tablespoon minced capers1
• teaspoon lime juice↗1
• teaspoon Worcestershire sauce↗1
• teaspoon toasted sesame seeds↗1
• teaspoon salt↗1⁄2
• teaspoon ground black pepper↗1⁄4
• teaspoon cholula hot sauce↗1⁄4
• Optional
• teaspoon cholula hot sauce↗1
• teaspoon minced jalapeno (or other spicy pepper)1
• teaspoon thai red chili paste↗1⁄2
• English cucumbers2
• minced chives, for garnish

Step-by-step instructions

1. 1

   Gently comibine all ingredients, except for the cucumbers and chives, in a large bowl. Cover with plastic wrap and refrigerate for about 2 hours.

2. 2

   To serve as hand-held hors d'oeuvres, cut the cucumber into 3/4" slices and use a melon baller to scoop out a hollow in the center of each slice (be careful not to scoop all the way through). Spoon the marinated tuna into the cucumber "cups". Garnish with chives.

3. 3

   Alternately, cut the cucumber into 1/4" slices and serve as "chips" for the tartare.

4. 4

   Makes enough to fill about 15 cucumber cups.