Author Notes: Mild green garlic makes a wonderful aioli paired with tuna, sweet pickled ginger and a “wasabi” bite. —inpatskitchen
Serves: 4 as an appetizer
Ingredients
For the green garlic aioli
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1
room temperature egg
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1/4
cup sliced green garlic (white and light green parts)
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1
tablespoon rice vinegar
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1/2
teaspoon salt
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3/4
cup neutral oil (canola or vegetable)
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1
tablespoon wasabi powder mixed with enough warm water to form a thick paste
For the tuna
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2
8 ounce yellow fin tuna steaks
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1/2
cup Mirin
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1
tablespoon soy sauce
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1
tablespoon sesame seed oil
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1
tablespoon agave nectar
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Sweet pickled ginger for serving
Directions
For the green garlic aioli
- 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 a bit more.
For the tuna
- 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.
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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 pickled ginger and aioli.