BIGEYE TUNA WITH MICROHERBS AND GINGER-APRICOT AIOLI
Steps:
- Slice tuna into 1/2-inch cubes, and refrigerate until needed.
- To make aioli, combine egg yolk, jam, 2 tablespoons soy sauce, lime juice, mustard seed, ginger and garlic in blender or food processor. Process until combined. Mix together canola and 4 tablespoons olive oil in a liquid-measuring cup with a spout. Dribble oil mixture slowly into blender, and process until a thick emulsion forms. Season with salt and pepper. Chill until needed.
- To make dressing, whisk together 2 remaining tablespoons olive oil, 1 tablespoon soy sauce and the lemon juice. Place tuna in one bowl and microgreens in another; toss both lightly with dressing.
- To serve, divide greens among large white spoons or saucers. Place 2 tuna cubes on top. Spoon a small dab of aioli on each tuna cube.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 240 milligrams, Sugar 2 grams, TransFat 0 grams
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Abu Bakar Malik
[email protected]Overall, this was a great recipe. The tuna was cooked perfectly and the ginger-apricot aioli was delicious. The microherbs added a nice touch of freshness. I would definitely make this again.
Yüñg Døñ
[email protected]This dish was a disaster! The tuna was overcooked and the ginger-apricot aioli was bland. I would not recommend this recipe to anyone.
Michael Archibong
[email protected]I thought the flavors in this dish were a bit too strong for my taste. The ginger-apricot aioli was especially overpowering. I would recommend using a milder aioli or sauce next time.
Sahil Sohtra
[email protected]This recipe was easy to follow and the results were delicious. The tuna was cooked perfectly and the ginger-apricot aioli was a great addition. I will definitely be making this again.
Caleb Abdul
[email protected]The flavors in this dish were amazing! The bigeye tuna was cooked perfectly and the ginger-apricot aioli was the perfect complement. The microherbs added a nice touch of color and freshness. I'll definitely be making this again.
Jay Rosas
[email protected]This dish was a hit at my dinner party! The tuna was cooked perfectly and the ginger-apricot aioli was a delicious accompaniment. The microherbs added a nice touch of freshness. I highly recommend this recipe.
Snerzy Valentine
[email protected]The tuna was a bit overcooked for my taste, but the flavors were still amazing. The microherbs and ginger-apricot aioli were a great touch. I'll definitely try this recipe again, but I'll cook the tuna for a shorter amount of time.
jazzi 619
[email protected]Simple yet stunning! The bigeye tuna was cooked flawlessly, and the microherbs and ginger-apricot aioli added layers of flavor and complexity. A great recipe for a special occasion dinner.
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[email protected]Absolutely loved the combination of flavors in this dish. The tuna was flaky and moist, and the microherbs added a nice pop of color and freshness. The ginger-apricot aioli was the perfect finishing touch, adding a hint of sweetness and spice. Will d
Shanbaj Khan
[email protected]This dish was a delightful culinary experience. The bigeye tuna was cooked to perfection, maintaining its delicate flavor and texture. The microherbs added a refreshing touch, while the ginger-apricot aioli provided a harmonious balance of sweet and