Title: Composed tuna timbale
 Categories: Appetizers
      Yield: 2 Servings
 
      4 oz Top grade tuna
      1 ts Wasabi powder
      2 tb Rice wine vinegar; divided
    1/4 c  Light oil
      1 ts Sesame oil
      1 ts Thinly-sliced pickled ginger
     12    Thin Cucumber slices; peeled
    1/2 ts Soy sauce
    1/2 c  Seaweed salad
      1 tb Toasted sesame seeds
           Salt; to taste
           Freshly-ground black pepper;
           -to taste
 
  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.