Composed Tuna Timbale

Recipe Ingredients

4 oz	113g	Top grade tuna
1 teaspoon	5ml	Wasabi powder
2 tablespoons	30ml	Rice wine vinegar - divided
1/4 cup	59ml	Light oil
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Thinly-sliced pickled ginger
12		Cucumber slices - peeled
1/2 teaspoon	2.5ml	Soy sauce
1/2 cup	118ml	Seaweed salad
1 tablespoon	15ml	Toasted sesame seeds
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a bowl combine wasabi with 1 tablespoon of water and allow to sit for 20 minutes. Then add 1 tablespoon of the rice wine vinegar, light oil, and sesame oil. Taste and season with salt and pepper. Thinly slice the tuna into small rectangles, and toss with the pickled ginger and the soy sauce. Toss the cucumber slices with the remaining rice wine vinegar.

Using a 2-inch diameter biscuit ring as a mold, begin building your composed salad. Place the biscuit cutter in the center of a salad plate. Place 6 of the slices of cucumber into the cutter and press to fit. Divide the tuna and place 1/2 of it into the cutter on top of the cucumber slices. Top with a dollop of the wasabi dressing. Remove the cutter carefully. Drizzle the plate with more dressing. Garnish the entire plate with sesame seeds.

This recipe yields 2 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2216 broadcast 10-27-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.