Captains Dinner Logo
to top
Tuna tartare on cucumber with wasabi mayonnaise

Tuna tartare with wasabi mayonnaise

December 15th, 2018 | starter

A first class appetizer: finest tuna, marinated Asian style, on crisp cucumber – rounded off with wasabi mayonnaise, sesame and cress. Perfect for a finger food buffet or as a small appetizer.

Tuna tartare with wasabi mayonnaise Tuna tartare with wasabi mayonnaise

The tuna bites are made super-fast and are ideal as a prelude to a multi-course menu, because they are light and wholesome. The tuna and mayonnaise can be prepared well two or three hours before the guests arrive, then you just have to build the “little towers”…


The cutting board you see in the photos was kindly provided by “Your Surprise”. There, you can order beautiful gifts online that are personalized with a photo or name. A wide selection of cutting boards can be found here.

Tuna tartare with wasabi mayonnaise

(gives about 24 pieces)

150 g of tuna in best sushi quality
finely dice the tuna
1 TS soy sauce
2 TS of roasted sesame oil
2 TS of mirin (Japanese rice wine, substitute sherry)
mix with the tuna
1 cucumber
peel, cut evenly into 1 cm thick slices, spread the tartare on the cucumber slices
1 TS pickled sushi ginger
drain (possibly pat dry with kitchen paper), finely chop and spread on the tuna snacks
50 g mayonnaise (10% fat)
2 ts of wasabi paste
salt, black pepper from the mill
mix, sprinkle ½ ts on each tuna snack
1 TS of sesame seeds, dry roasted
1 ts black cumin (black onion seed)
some red radish cress
garnish the snacks with seeds and cress


Of course, the tuna tartare goes well with prosecco. But try a well-cooled rosé wine. Our recommendation: the two young winemakers Fritz & Ulli’s 2016 Mango Tree from the Palatinate. A detailed blog post about the special wines of the two you will find soon on my blog.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Pink Roscoff onions before baking March 22nd, 2019 | side dishes

Stuffed Roscoff onions

Onions – in my kitchen nothing works without them. But whoever believes that one tastes like the other has not yet tasted Roscoff onions. The “l’oignon rosé” from Brittany, or Roscoff at Finistère in northwestern Brittany, is so fine and aromatic in taste that it easily becomes the main actor on the plate, for example as a stuffed onion.

read more
Garnelen Vanille-Würzbutter gegrillte Honigmelone August 25th, 2018 | main dishes

Vanilla shrimp with grilled honey melon

I love vanilla, especially in savory dishes. So this dish really jumped on me when I discovered it years ago in the culinary magazine “Effilee” in the section “Fast Plate” by Stevan Paul. The vanilla shrimp have now found a permanent place among our summer classics. And sometimes we get the summer back on the plate even in winter.

read more
Burger buns February 19th, 2019 | main dishes

burger buns homemade

A burger is only as good as its buns. If you want to prepare “fast food” at home, then please with homemade bread rolls. Everything else is not worth the effort. And hey, then it’s almost “slow food”. Here is the recipe for the best burger buns in the world…

read more


Just enter your data, and you will be notified of the latest posts.