Bigeye Tuna With Microherbs and Ginger-Apricot Aioli
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (12 servings)
246 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 10 grams protein; 240 milligrams sodium
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.
Powered byPreparation
- 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.
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Cooking Notes
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jacquie
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!
Sandee
Divine! Served on rounds of cucumber for appetizer. The dab of ginger apricot aioli was perfect.
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