Make Ahead

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

May 25, 2011
0 Ratings
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
  • 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
In This Recipe
  1. For the green garlic aioli
  2. Place the egg, green garlic, vinegar and salt in the bowl of a mini processor and process until smooth.
  3. Drizzle in the oil with the processor running, utilizing the teeny holes on the lid. Process until slightly thick.
  4. Stir in the wasabi paste and refrigerate to thicken a bit more.
  1. For the tuna
  2. 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.
  3. 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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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!