BIGEYE TUNA WITH MICROHERBS AND GINGER-APRICOT AIOLI

Bigeye Tuna With Microherbs and Ginger-Apricot Aioli image

Provided by Melissa Clark

Time 20m

Yield 12 servings

Number Of Ingredients 13

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

Steps:

Slice tuna into 1/2-inch cubes, and refrigerate until needed.
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.
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.
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.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 2 grams, TransFat 0 grams