Recipe - Composed Tuna Timbale

4 ounce Top grade tuna
1 teaspoon Wasabi powder
2 tablespoon Rice wine vinegar; divided
One fourth cup Light oil
1 teaspoon Sesame oil
1 teaspoon Thinly cut or sliced up pickled ginger
12 Thin Cucumber slices; peeled
One half teaspoon Soy sauce
One half cup Seaweed salad
1 tablespoon Toasted sesame seeds
Salt; to taste
Freshlyground 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 2inch 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 One half 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 # EE2216 broadcast 10271997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11121997

Recipe by: Emeril Lagasse