Bigeye Tuna With Microherbs and Ginger-Apricot Aioli

Ingredients

• 1 pound sushi-grade tuna loin
• 1 egg yolk
• 3 tablespoons apricot jam
• 3 tablespoons soy sauce
• 2 tablespoons freshly squeezed lime juice
• 4 teaspoons freshly ground yellow mustard seed
• 1 teaspoon grated fresh ginger root
• ½ garlic clove, grated
• ¾ cup canola oil
• 6 tablespoons extra virgin olive oil
• Fine sea salt and freshly ground white pepper to taste
• 5 teaspoons freshly squeezed lemon juice
• ¼ pound mixed microgreens, herbs and/or sprouts

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    247 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 10 grams protein; 30 milligrams cholesterol; 240 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Slice tuna into 1/2-inch cubes, and refrigerate until needed.
2. 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.
3. 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.
4. 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.

20 minutes