Bigeye Tuna With Microherbs and Ginger-Apricot Aioli
Published August 29, 2006
John Lei for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound sushi-grade tuna loin
1 egg yolk
3 tablespoons apricot jam
3 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
4 teaspoons freshly ground yellow mustard seed
1 teaspoon grated fresh ginger root
½ garlic clove, grated
¾ cup canola oil
6 tablespoons extra virgin olive oil
Fine sea salt and freshly ground white pepper to taste
5 teaspoons freshly squeezed lemon juice
¼ pound mixed microgreens, herbs and/or sprouts
Nutritional analysis per serving (12 servings)
5 grams carbs; 27 milligrams cholesterol; 249 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 21 grams fat; 1 gram fiber; 240 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice tuna into ½-inch cubes, and refrigerate until needed.
- Step 2
To make aioli, combine egg yolk, jam, 2 tablespoons soy sauce, lime juice, mustard seed, ginger and garlic in blender or food processor. Process until combined. Mix together canola and 4 tablespoons olive oil in a liquid-measuring cup with a spout. Dribble oil mixture slowly into blender, and process until a thick emulsion forms. Season with salt and pepper. Chill until needed.
- Step 3
To make dressing, whisk together 2 remaining tablespoons olive oil, 1 tablespoon soy sauce and the lemon juice. Place tuna in one bowl and microgreens in another; toss both lightly with dressing.
- Step 4
To serve, divide greens among large white spoons or saucers. Place 2 tuna cubes on top. Spoon a small dab of aioli on each tuna cube.
Private Notes
Comments
I used ground mustard...about 2t...could have used more. If serving with wine try 3, 4 if people like hot. Very good and easy with mayonnaise maker!
Divine! Served on rounds of cucumber for appetizer. The dab of ginger apricot aioli was perfect.