Spicy Tuna
Jennifer IserlohMaking proper sushi rice and learning to roll your own takes a lot of practice. But even if you feel overwhelmed wrapping sushi, these little pickled cucumber cups are just the easiest thing to make and you can fill them with all sorts of tasty bites.

These nibbles are made from sushi grade tuna that I buy at The Lobster Place in the Chelsea Market in New York City. But if you don't have a great purveyor locally and aren't a fan of raw fish, you can always use the same amount of baked salmon. It works just as well in my recipe, although the texture will be firmer

So what's the deal with mercury?

The FDA advises against eating certain types of fish that are very high in mercury, like tilefish, swordfish, shark and king mackerel and suggests limiting the consumption of other types of fish to twice weekly. I have fish once weekly and choose preparations like this one that use smaller amounts of fish per serving and a higher amount of veggies to fill out my plate.


Get the Skinny Chef's Spicy Tuna Cups recipe.