Tuna Salmon Rosette with Cucumber Salad & Citrus Oil
Submitted by alicialz3
Tuna salmon rosettes pair sashimi-style rolled fish slices with a honey-soy cucumber salad, then finish with hot citrus oil poured tableside. Restaurant-level Asian fusion plating at home.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
1 hrsThis is a showpiece sashimi dish that hits both visually and texturally. Thin slices of raw tuna and salmon get gently pounded, then layered and rolled into rosette shapes that show off both fish colors. Pink salmon on the outside, deep red tuna peeking through the center, each bite pairs the buttery salmon with the cleaner tuna in a single forkful.
The cucumber salad is the foundation the rosettes sit on. Sauteed garlic and shallots mix with honey, soy, Chinese mustard, and diced tomato to create an Asian-fusion dressing that clings to thin ribbons of cucumber. A two-hour rest lets the flavors meld and the cucumber stays crisp while the dressing deepens.
The finale is a drizzle of hot citrus oil poured over each rosette right at the table. That heat gently warms the outer edges of the raw fish.
Pro Tips
- Use absolutely sashimi-grade fish. This dish is served raw, so freshness and quality matter above all.
- Pound between plastic wrap with a smooth tool. Rough pounding tears the delicate fish.
- Let the citrus oil steep overnight for maximum flavor. Same-day oil tastes flat.
- Pour the hot oil just before serving, not earlier. The heat effect is fleeting and only works fresh.
Variations
- Swap citrus oil for a yuzu or lemon-infused oil for a sharper finish.
- Add a sprinkle of toasted sesame seeds or black sesame on top for crunch.
- Use thin slices of kingfish or hamachi in place of tuna for a milder fish profile.
Ingredients
Directions
Combine ingredients in a medium saucepan and bring to a boil.
Let sit overnight.
Strain and set aside.
Slice cucumber into thin strips lengthwise.
Sauté 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 1½-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 ½ tablespoon of hot citrus oil over the rosette and serve immediately.
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