Ingredients1 cup grapeseed or canola oil1 tablespoon sesame oil1/2 cup lime juiceZest from 1 lemon Zest from 1 lime ,,CUCUMBER SALAD: 2 cucumbers peeled1 clove garlic chopped1 shallot chopped1 1/2 tablespoon honey1 1/2 tablespoon soy sauce1 tablespoon Chinese mustard4 plum tomatoes seeded and dicedCitrus Oil for garnish ,,TUNA SALMON ROSETTES: 1 pound salmon sliced thin1 pound sushi quality tuna sliced thinCombine ingredients in a medium saucepan and bring to a boil. Let sit overnight. Strain and set aside. Slice cucumber into thin strips lengthwise. Saute 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 1 1/2-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 1/2 tablespoon of hot citrus oil over the rosette and serve immediately.