Title: Tuna Salmon Rosette with Cucumber Salad and Citrus Oil
Categories: None
Yield: 1 Servings

1 c Grapeseed or canola oil
1 tb Sesame oil
1/2 c Lime juice
1 Lemon, Zest from
1 Lime, Zest from

-------------------------------CUCUMBER SALAD-------------------------------
2 Cucumbers peeled
1 Clove garlic, chopped
1 Shallot, chopped
1 1/2 tb Honey
1 1/2 tb Soy sauce
1 tb Chinese mustard
4 Plum tomatoes, seeded and
-diced
Citrus Oil for garnish

----------------------------TUNA SALMON ROSETTES----------------------------
1 lb Salmon, sliced thin
1 lb 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

NOTES : CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9368
Posted to MM-Recipes Digest V4 #051 by "Ed Bauman" on
Feb 18, 97.