---------- Recipe via Meal-Master (tm) v8.02
  Categories: Japanese, Appetizers, Seafood
       Yield: 30 servings
       3 lg English cucumbers
   1 1/4 lb Fresh tuna, minced
            Juice of 3 limes
     3/4 c  Minced green onions
       3 tb Prepared wasabi (Japanese
            Ground black pepper to taste
     1/2 c  Toasted pine nuts
       3 tb Toasted or black sesame
   Slice the cucumbers into 1 inch rounds.  Using a small
   spoon, gently scoop out the seeds, leaving a “bottom”
   in each piece of cucumber to hold the filling.  Turn
   the cucumber cups upside down on paper towels to drain
   for about 20 minutes.  Pat the inside of the cucumbers
   dry with clean, dry paper towels.
   Combine the tuna, lime juice, green onions, and wasabi
   in a small bowl; mix well and season with black
   pepper.  Just before filling the cucumbers, add the
   pine nuts and sesame seeds to the fish mixture; mix
   Carefully spoon some filling into each cucumber piece,
   making a dome of filling on the top of each piece.
   Serve chilled. Source: Rolled, Wrapped and Stuffed by
   Janet Hazen
   Posted by Linda Davis