Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Tuna Salmon Rosette With Cucumber Salad And Citrus Oil

Recipe from: Chef Du Jour
Servings: 4

For the Citrus Oil:
1 cup grapeseed or canola oil
1 tablespoon sesame oil
½ cup lime juice
Zest from 1 lemon
Zest from 1 lime

For the Cucumber Salad:
2 cucumbers, peeled
1 garlic clove, chopped
1 shallot, chopped
1 ½ tablespoon honey
1 ½ tablespoon soy sauce
1 tablespoon Chinese mustard
4 plum tomatoes, seeded, diced
Citrus Oil, for garnish

For the Tuna Salmon Rosettes:
1 pound salmon, sliced thin
1 pound sushi-quality tuna, sliced thin

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. Sauté 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 ½-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 ½ tablespoon of hot citrus oil over the rosette and serve immediately.


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