| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers |
2 |
Servings |
INGREDIENTS
| 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 |
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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2216 broadcast 10-27-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-12-1997
Recipe by: Emeril Lagasse
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