Composed Tuna Timbale
Last updated 6/12/2012 1:17:29 AM. Recipe ID 47901. Report a problem with this recipe.
Title: Composed tuna timbale
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;
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.
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