Tuna, Pickled Ginger and Green Garlic Aioli with "Wasabi"

By • May 25, 2011 • 6 Comments

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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
  1. Place the egg, green garlic, vinegar and salt in the bowl of a mini processor and process until smooth.
  2. Drizzle in the oil with the processor running, utilizing the teeny holes on the lid. Process until slightly thick.
  3. 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
  1. 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.
  2. 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.
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Tags: sweet

Comments (6) Questions (1)


7 months ago andrea.muraskin

Made this tonight and it was delish. How long will the aioli keep in the fridge?


7 months ago inpatskitchen

I think it will be fine for 2 to 3 days. So happy you enjoyed! Thanks!


almost 4 years ago gingerroot

I love this!! I wondered if anyone would create a wasabi aioli...paired with the tuna, this sounds so good! (Love pickled ginger too!).


almost 4 years ago inpatskitchen

Thank you gingerroot...I love pickled ginger too.. and the wasabi aioli wasn't too heavily laden with garlic.


almost 4 years ago wssmom

Lovely photo (and recipe!)


almost 4 years ago inpatskitchen

Thanks! So excited to make this..son Matt in town from SF.. he's the child who will eat everything.. we SO enjoyed this for lunch!