Tuna Salmon Rosette With Cucumber Salad And Citrus Oil

* Exported from MasterCook *

TUNA SALMON ROSETTE WITH CUCUMBER SALAD AND CITRUS OIL

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup grapeseed or canola oil
1 tablespoon sesame oil
1/2 cup lime juice
Zest from 1 lemon
Zest from 1 lime
,,CUCUMBER SALAD:
2 cucumbers peeled
1 clove garlic -- chopped
1 shallot -- chopped
1 1/2 tablespoon honey
1 1/2 tablespoon soy sauce
1 tablespoon Chinese mustard
4 plum tomatoes -- seeded and diced
Citrus Oil for garnish
,,TUNA SALMON ROSETTES:
1 pound salmon -- sliced thin
1 pound sushi quality tuna -- sliced thin

Combine ingredients in a medium saucepan and bring to a boil. Let sit
overnight. Strain and set aside.
Slice cucumber into thin strips lengthwise. Saute garlic and shallots over
medium heat for two minutes. Add honey and soy sauce. Remove from heat and
stir in Chinese mustard, cucumber and tomato. Let sit for at least 2 hours.

Place tuna and salmon slices lengthwise on a cutting board and cover with
plastic wrap. Gently pound slices with a knife handle or meat tenderizer.

Cut the salmon and tuna slices into 1 1/2-inch strips. Lay two of the salmon
slices next to each other. Place two slices of tuna on top of salmon. Roll the
salmon and tuna strips lengthwise. Form a rosettes by gently pushing the top
of the roll outward.

To serve:

Spoon a small amount of cucumber salad onto each plate. Place tuna salmon
rosettes on the salad.

Bring citrus oil to a boil.

Pour 1/2 tablespoon of hot citrus oil over the rosette and serve immediately.

Yield: 4 servings


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NOTES : CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9368