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

October  4, 2022
0 Ratings
  • Serves 2
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!

LeBec Fin

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • LeBec Fin
    LeBec Fin
My 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, cardamom, and GARLIC! 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 review it 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.

4 Reviews

BoulderGalinTokyo March 3, 2012
If they're frozen, must be "raw" type. Like home-made pasta. You could ask at the market, usually they will be helpful to anyone curious about their traditions. Lemon cream? but I only see lime-- looking forward to its finish!
BoulderGalinTokyo March 3, 2012
Sounds good-- noodles are the Udon kind? Or a little wider kishimen? Andra
LeBec F. March 3, 2012
hi there boulder!, i don't know what they're called but they're skinnier than udon that i know- kind of like spaghetti. i've only used frozen no-name ones from my local Boston asian market.
BoulderGalinTokyo March 9, 2012
Or send me a picture. Maybe able to identify.