Avocado

Rainbow Timbale with Raw Tuna, Avocado, and Lemon Soy Sesame Dressing

March  3, 2012
Author Notes

Some of my favorite foods- sushi tuna, avocado, lemon and sesame oil,salmon caviar. I do love oysters but I can't think of anything more sensual than this!

LE BEC FIN

  • Serves 2
Ingredients
  • Lemon Soy Sesame Dressing
  • 1/2 cup Hellman's mayonnaise
  • 1/2 tablespoon Fresh wasabi paste- gritty is best
  • 2 tablespoons lemon juice
  • 1 1/2-2 tablespoons Japanese sesame oil (Kadoya preferred)
  • 2 teaspoons Tamari
  • 2 tablespoons lemon soy sesame dressing
  • 3/4 cup or 6 ounces sushi grade tuna, cut into 1/3" dice
  • black sesame seeds
  • Assembly of Timbale
  • 3/4 cup Haas avocado flesh(1-2 avocados), cut into 1/3 inch cubes **( cannot be done more than an hour before assembly unless tightly covered)
  • 2 teaspoons sesame oil
  • 1 teaspoon lime juice
  • dash tamari
  • 1 teaspoon minced red onion
  • 2 teaspoons tobiko(optional- flying fish roe)
  • 1 tablespoon or 1/2 cup optional salmon caviar topping
  • nori 'confetti' flakes- optional garnish
In This Recipe
Directions
  1. Lemon Soy Sesame Dressing
  2. A few hours or days ahead of time,with a fork,thoroughly mix together mayonnaise through tamari .Taste and adjust seasoning.
  3. At least an hour before assembly, combine tuna with 2 Tablespoons of Lemon Soy Sesame dressing to add flavor and help it stick together. Add some sesame seeds for color. Keep chilled until assembly.
  1. Assembly of Timbale
  2. Gently combine avocado through tobiko , adjust seasoning and set aside.
  3. To assemble, place a non-stick sprayed 3" ring mold (or metal biscuit cutter, or plastic cylinder or can with top and bottom removed) on a plate. Spoon tuna into bottom of mold to make a layer. Firmly press down on top of tuna with a spoon or can lid - to flatten and lightly compact the tuna. On top of this, place the avocado mixture, lightly tamping down to flatten. While holding down the timbale filling, lift the cylinder up and away from the timbale. Optional: Top with a dollop or thin layer of salmon caviar. Repeat for second plate. Garnish with nori 'confetti' on the plate, and serve.
  4. Notes: Sushi grade fish, salmon caviar and slivered nori can be found in Japanese markets and some Whole Foods Markets (their in-house sushi counters sell prepared sushi rice as well.)
  5. My no-muss technique for cubing avocado: Halve1 avocado lengthwise.Twist slightly to separate halves and then remove pit by piercing it with the edge of a sharp knife and tugging.. Cradle one avocado half in palm of one hand, and have sharp knife in other hand. Gently score the avocado all the way through the flesh, just til you reach the skin, in a cross hatch pattern of parallel lines, East/West and North/South, w/ a spacing of about ½” between the cuts. Using a soup spoon, scoop out the avocado in one or two scoops. Cubes fall right out into your bowl!Scrape out any remaining avocado bits and add in with the rest. Repeat with second avocado half.

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  • BoulderGalinTokyo
    BoulderGalinTokyo
  • LE BEC FIN
    LE BEC FIN
Review
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.