A duo of favorite fish complemented with hints of sesame, ginger and cilantro; this Asian Tuna Salmon Tartare makes for a refreshing light meal or appetizer
In a mixing bowl, combine all the ingredients for the sauce, mix well and set aside.
Next, fill a large bowl with ice cubes and place a smaller bowl over these ice cubes so it gets really cold. This will allow you to work on your tartare without worrying about keeping the ingredients fresh.
Using a sharp knife, cut the salmon into very small cubes of approximately ¼-inch and transfer to the chilled bowl; repeat with the tuna fish.
Add the rest of the tartare ingredients to the chilled bowl, as well as 2 tablespoons of the reserved sauce, and stir just to combine. Handle the mixture as little as possible to ensure that it remains as cold as can be and to help preserve the delicate texture of the fish.
Place a 3" round cookie cutter directly onto a serving plate and place 2 to 3 tablespoons of cooked sushi rice into the ring. Cover the rice with a piece of plastic film and pack it down firmly into a disc with the help of a flat object such as a small drinking glass. Spoon about a tablespoon of the sauce over the packed rice.
Top with enough tartare mixture to fill the cookie cutter and then flatten the top by pressing it down lightly with a spoon (or better yet, with your flat object).
If necessary, wipe excess sauce from around the cookie cutter with a paper towel, then remove the ring and garnish with a little bit of extra sesame seeds, a green onion "leaves" and fresh cilantro.
Repeat 3 more times with the remaining rice and tartare mixture; serve immediately with the rest of the sauce.