Tuna Salmon Rosette With Cucumber Salad And Citrus Oil

Recipe Ingredients

		Citrus Oil
1 cup	237ml	Grapeseed or canola oil
1 tablespoon	15ml	Sesame oil
1/2 cup	118ml	Lime juice
		Zest from 1 lemon
		Zest from 1 lime
		Cucumber Salad
2		Cucumbers - peeled
1		Garlic clove - chopped
1		Shallot - chopped
1 1/2 tablespoons	22ml	Honey
1 1/2 tablespoons	22ml	Soy sauce
1 tablespoon	15ml	Chinese mustard
4		Plum tomatoes - seeded, diced
		Citrus Oil - for garnish
		Tuna Salmon Rosettes
1 lb	454g / 16oz	Salmon - sliced thin
1 lb	454g / 16oz	Sushi-quality tuna - sliced thin

Recipe Instructions

Citrus Oil: Combine ingredients in a medium saucepan and bring to a boil. Let sit overnight. Strain and set aside.

Cucumber Salad: 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.

Tuna Salmon Rosettes: 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9368) - from the TV FOOD NETWORK

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