½tablespoonSriracha hot saucemore or less, to taste
2green onionsgreen parts only, very finely chopped
1teaspoonfresh gingerpeeled and minced
white and black sesame seeds
Remove the ends from both cucumbers and discard. Slice each of the remaining cucumber into 6 equal-sized pieces and carefully scoop out the seeds with a small spoon. Discard seeds and set cucumber cups aside.
In a small, non-reactive bowl combine mayonnaise, Sriracha sauce, green onions and ginger. Mix thoroughly with a fork. Add finely chopped sashimi-grade tuna to mixture and stir to combine.
Divide spicy tuna mixture among the 12 cucumber cups and arrange on serving tray. Garnish with sesame seeds, if desired. Serve immediately with pickled ginger, wasabi paste, and soy sauce on the side.