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🍽️ Cucumber Shooter with Tuna Bonbon

287 kcal · 30 min · 4 servings

Cucumber Shooter with Tuna Bonbon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the coriander under running water.
  2. 2. Pluck the coriander leaves from the stems.
  3. 3. Simmer the coriander stems in the water for 1 to 2 minutes until they are soft.
  4. 4. Remove the coriander stems from the water and set them aside.
  5. 5. Peel the cucumber and cut it into pieces.
  6. 6. Place the cucumber pieces, the coriander water, and the coriander leaves into the blender.
  7. 7. Blend the mixture until smooth.
  8. 8. Season the cucumber mixture with salt, pepper, and lime juice.
  9. 9. Chill the cucumber mixture thoroughly.
  10. 10. Thoroughly moisten the rice paper with cold water.
  11. 11. Cut the tuna into four long pieces.
  12. 12. Sprinkle wasabi powder over the tuna pieces.
  13. 13. Season the tuna pieces with a little salt.
  14. 14. Wrap each tuna piece in the moistened rice paper.
  15. 15. Let the wrapped tuna pieces dry for about 15 minutes.
  16. 16. Heat the frying oil to 170 degrees Celsius.
  17. 17. Fry the tuna bonbons until light brown.
  18. 18. Press the seam of the tuna bonbons together with a cooking spoon while frying.
  19. 19. Let the tuna bonbons drain briefly on kitchen paper.
  20. 20. Wrap each tuna bonbon with a coriander stem.
  21. 21. Blend the chilled cucumber mixture again.
  22. 22. Pour the cucumber mixture into small shot glasses.
  23. 23. Place a hot tuna bonbon on top of the cucumber mixture.
  24. 24. Garnish the shooter with fresh coriander leaves.
  25. 25. Serve the shooter immediately.

Nutrition per serving