*  Exported from  MasterCook  *

          Tuna Salmon Rosette With Cucumber Salad And Citrus Oil

Recipe By     : Chef Du Jour Marcus Samuelsson Show #DJ9368
Serving Size  : 0    Preparation Time :0:00
Categories    : Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             Grapeseed or canola oil
   1      tb            Sesame oil
     1/2  c             Lime juice
   1                    Lemon -- zest of
   1                    Lime -- zest of
                        Cucumber Salad:
   2                    Cucumbers -- peeled
   1      cl            Garlic -- chopped
   1                    Shallot -- chopped
   1 1/2  tb            Honey
   1 1/2  tb            Soy sauce
   1      tb            Chinese mustard
   4                    Plum tomatoes -- seeded & diced
                        Citrus oil -- for garnish
                        Tuna Salmon Rosettes:
   1      lb            Salmon -- sliced thin
   1      lb            Tuna --
                        - sushi quality, 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 2 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" strips. Lay 2 salmon
slices next to each other. Place 2 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 tb hot citrus oil over the rosette and serve immediately.

Yield: 4 Servings


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