Instructions: In a bowl combine wasabi with 1 tablespoon of water and allow to sit for 20 minutes. Then add 1 tablespoon of the rice wine vinegar, light oil, and sesame oil. Taste and season with salt and pepper. Thinly slice the tuna into small rectangles, and toss with the pickled ginger and the soy sauce. Toss the cucumber slices with the remaining rice wine vinegar.

Using a 2-inch diameter biscuit ring as a mold, begin building your composed salad. Place the biscuit cutter in the center of a salad plate. Place 6 of the slices of cucumber into the cutter and press to fit. Divide the tuna and place 1/2 of it into the cutter on top of the cucumber slices. Top with a dollop of the wasabi dressing. Remove the cutter carefully. Drizzle the plate with more dressing. Garnish the entire plate with sesame seeds.

This recipe yields 2 appetizer servings.

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