Bigeye Tuna With Microherbs and Ginger-Apricot Aioli

Name: Bigeye Tuna With Microherbs and Ginger-Apricot Aioli
Total time: 20 min
Yield: 12 servings
Cuisine: asian
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; 1/2 garlic clove, grated; 3/4 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; 1/4 pound mixed microgreens, herbs and/or sprouts

Recipe from Shea Gallante

Adapted by Melissa Clark

Bigeye Tuna With Microherbs and Ginger-Apricot Aioli — John Lei for The New York Times

Total Time: 20 minutes
Rating: 4(10)
Comments: Read comments

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Ingredients

Yield:12 servings

1pound sushi-grade tuna loin
1egg yolk
3tablespoons apricot jam
3tablespoons soy sauce
2tablespoons freshly squeezed lime juice
4teaspoons freshly ground yellow mustard seed
1teaspoon grated fresh ginger root
½garlic clove, grated
¾cup canola oil
6tablespoons extra virgin olive oil
Fine sea salt and freshly ground white pepper to taste
5teaspoons freshly squeezed lemon juice
¼pound mixed microgreens, herbs and/or sprouts

Ingredient Substitution Guide

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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.