Bigeye Tuna With Microherbs and Ginger-Apricot Aioli Recipe

Name: Bigeye Tuna With Microherbs and Ginger-Apricot Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Slice tuna into 1/2-inch cubes, and refrigerate until needed.
2
To make aioli, combine egg yolk, jam, 2 tablespoons soy sauce, lime juice, mustard seed, ginger and garlic in blender or food processor.
3
Process until combined.
4
Mix together canola and 4 tablespoons olive oil in a liquid-measuring cup with a spout.
5
Dribble oil mixture slowly into blender, and process until a thick emulsion forms.
6
Season with salt and pepper.
7
Chill until needed.
8
To make dressing, whisk together 2 remaining tablespoons olive oil, 1 tablespoon soy sauce and the lemon juice.
9
Place tuna in one bowl and microgreens in another; toss both lightly with dressing.
10
To serve, divide greens among large white spoons or saucers.
11
Place 2 tuna cubes on top.
12
Spoon a small dab of aioli on each tuna cube.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound sushi-grade tuna loin, 1 egg yolk, 3 tablespoons apricot jam, 3 tablespoons soy sauce, and more.

Yes, Bigeye Tuna With Microherbs and Ginger-Apricot Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bigeye Tuna With Microherbs and Ginger-Apricot Aioli

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