Leek and Tuna Salad

Ingredients:
1 baby cucumber (approximately 100 g), washed
2 tablespoons thinly sliced leeks
2 large basil leaves, shredded
400 grams fresh sashimi-quality tuna
black sesame seeds (optional)
1 1/2 teaspoons ginger, grated

Ginger Dipping Sauce:
1 1/2 teaspoons grated ginger
1/2 teaspoon dark soy sauce

Directions:
1. Place the leeks in a small bowl of cold water and soak for 5 minutes. Drain, then pat dry with paper towels. Shred the cucumber into thin, long strips. Set aside.

2. Combine the shredded basil leaves and sliced leeks in a bowl. Add half of the grated ginger. Toss well to combine. Dice the tuna and combine with the earlier mixture.

3. Prepare Ginger Dipping Sauce. Divide the ginger between 4 small sauce bowls and top with dark soy sauce to taste.

4. Divide the tuna mixture into 4 equal portions. Place each portion on a serving dish. Sprinkle with black sesame seeds if you prefer. Garnish with reserved shredded cucumber and serve with the Ginger Dipping sauce on the side.

Preparation time: 15 minutes