Composed Tuna Timbale               

 tags (edit): Emeril @Try Soon! @Vogel Hors dOeuvres Appetizers  

 

Ingredients

4 ounce Top Grade Tuna
1 teaspoon Wasabi Powder
2 tablespoon Rice Wine Vinegar Divided
1/4 cup Light Oil
1 teaspoon Sesame Oil
1 teaspoon Thinly-Sliced Pickled Ginger
12 Thin Cucumber Slices Peeled
1/2 teaspoon Soy Sauce
1/2 cup Seaweed Salad
1 tablespoon Sesame Seeds Toasted
to taste Salt
to taste Freshly-Ground Black Pepper


 

Instructions
 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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Yields: 2 Servings
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