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

by:
May 25, 2011
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Tuna, Pickled Ginger and Green Garlic Aioli with "Wasabi"
  • Serves 4 as an appetizer
Author Notes

Mild green garlic makes a wonderful aioli paired with tuna, sweet pickled ginger and a "wasabi" bite. —inpatskitchen

What You'll Need
Ingredients
  • 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
Directions
  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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See what other Food52ers are saying.

  • gingerroot
    gingerroot
  • wssmom
    wssmom
  • inpatskitchen
    inpatskitchen
  • andrea.muraskin
    andrea.muraskin
inpatskitchen

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 learned...to 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!

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6 Reviews

andrea.muraskin
andrea.muraskin August 22, 2014
Made this tonight and it was delish. How long will the aioli keep in the fridge?
 
inpatskitchen
inpatskitchen August 23, 2014
I think it will be fine for 2 to 3 days. So happy you enjoyed! Thanks!
 
gingerroot
gingerroot May 27, 2011
I love this!! I wondered if anyone would create a wasabi aioli...paired with the tuna, this sounds so good! (Love pickled ginger too!).
 
inpatskitchen
inpatskitchen May 27, 2011
Thank you gingerroot...I love pickled ginger too.. and the wasabi aioli wasn't too heavily laden with garlic.
 
wssmom
wssmom May 25, 2011
Lovely photo (and recipe!)
 
inpatskitchen
inpatskitchen May 25, 2011
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!