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

Lemon Soy Sesame Dressing

1. A few hours or days ahead of time,with a fork,thoroughly mix together mayonnaise through tamari .Taste and adjust seasoning.
2. 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.

Assembly of Timbale

1. Gently combine avocado through tobiko , adjust seasoning and set aside.
2. 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.
3. 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.)
4. 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.