If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
For the green garlic aioli
- 1 room temperature egg
- 1/4 cup sliced green garlic (white and light green parts)
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 3/4 cup neutral oil (canola or vegetable)
- 1 tablespoon wasabi powder mixed with enough warm water to form a thick paste
- 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
- 2 8 ounce yellow fin tuna steaks
- 1/2 cup Mirin
- 1 tablespoon soy sauce
- 1 tablespoon sesame seed oil
- 1 tablespoon agave nectar
- Sweet pickled ginger for serving
- 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.
- 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.
- This recipe was entered in the contest for Your Best Use of Aioli
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.