Friday, May 27, 2011

Tuna, Pickled Ginger and Green Garlic Aioli with "Wasabi"

Mild green garlic aioli pairs well with tuna and pickled ginger...If you can't find green garlic, use a small clove of garlic.  Makes a great light appetizer for 2 to 4 people!

For the aioli:
1 room temperature egg
1/4 cup sliced green garlic (white and light green parts) or one small garlic clove
1 Tbl rice vinegar
1/2 tsp salt
3/4 cup vegetable or canola oil
1 Tbl wasabi powder mixed with enough warm water to form a thick paste
Place the egg, green garlic, vinegar and salt in the bowl of a mini processor and process until smooth.\Drizzle in the oil with the processor running, utilizing the teeny holes on the lid. process until slightly thick.
Stir in the wasabi paste and refrigerate to thicken more.

For the tuna:
2  8ounce yellow fin tuna steaks
1/2 cup Mirin (sweet rice cooking wine)
1 Tbl soy sauce
1 Tbl sesame seed oil
1 Tbl agave nectar ( you can use honey also)
Sweet pickled ginger for serving
Combine the Mirin, soy sauce, sesame oil and agave nectar and place in a heavy plastic freezer bag with the tuna. Marinate in the refrigerator for about 45 minutes.
Heat a grill pan sprayed with cooking spray until extremely hot.  grill the tuna for no more than 2 or 3 minutes per side.
Slice and serve with the aioli and pickled ginger.

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