Title: Tuna Salmon Rosette with Cucumber Salad and Citrus Oil
Categories: Fish Salad Salmon
Yield: 4 Servings

1	c	Grapeseed or canola oil
1	tb	Sesame oil
1/2	c	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	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.

From: "Ed Bauman" Date: 18 Feb 97 Meal-Master Format Recipes (Mailing List) Ä

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