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Tuna Salmon Rosette With Cucumber Salad And Citrus Oil

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CATEGORY CUISINE TAG YIELD
Grains Chinese 1 Servings

INGREDIENTS

1 c Grapeseed or canola oil
1 T Sesame oil
1/2 c Lime juice
1 Lemon, Zest from
1 Lime, Zest from
2 Cucumbers peeled
1 Clove garlic, chopped
1 Shallot, chopped
1 1/2 T Honey
1 1/2 T Soy sauce
1 T Chinese mustard
4 Plum tomatoes, seeded and
diced
Citrus Oil for garnish
1 lb Salmon, sliced thin
1 lb Sushi quality tuna, sliced
thin

INSTRUCTIONS

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.  Yield: 4 servings
NOTES : CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9368 Posted to
MM-Recipes Digest V4 #051 by "Ed Bauman" <BIRCHCREEK@msn.com> on Feb
18, 97.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1093
Calories From Fat: 307
Total Fat: 34.4g
Cholesterol: 104.3mg
Sodium: 10111.8mg
Potassium: 2339.2mg
Carbohydrates: 107.6g
Fiber: 1.8g
Sugar: 28.6g
Protein: 95.6g


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