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Recipe by olive magazine

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1. Using a potato peeler, remove the peel from the cucumber, then peel strips of flesh, turning the cucumber as you go, so the strips stay thin. You'll need 16. Heat the vinegar, chilli flakes and sugar. When boiling, pour over the cucumber. Cool.
2. Cut the tuna into cubes and roll in sesame seeds. Heat a little oil in a frying pan and when it's really hot, roll the tuna cubes around in it just long enough to brown the outsides - you don't want to cook them through.
3. Thread a cucumber strip onto a cocktail stick in an S shape and skewer a tuna cube. Stand upright to serve.

Per serving

40 kcalories, protein 4.8g, carbohydrate 0.3g, fat 2.2 g, saturated fat 0.4g, fibre 0.2g, salt 0.02 g

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Ingredients

• ½ cucumber
• 4 tbsp rice vinegar or cider vinegar
• a small pinch chilli flakes
• 1 tsp golden caster sugar
• 2 very thick tuna steaks , about 150g each
• 2 tbsp sesame seeds
• olive oil

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Difficulty and servings

Makes 16

Preparation and cooking times

Ready in 30 minutes

Ingredients

• ½ cucumber
• 4 tbsp rice vinegar or cider vinegar
• a small pinch chilli flakes
• 1 tsp golden caster sugar
• 2 very thick tuna steaks , about 150g each
• 2 tbsp sesame seeds
• olive oil

Per serving

40 kcalories, protein 4.8g, carbohydrate 0.3g, fat 2.2 g, saturated fat 0.4g, fibre 0.2g, salt 0.02 g

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