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
GRILLED TUNA WITH AIOLI
please use fresh herbs for this quick weeknight recipe. if you need to use dried, reduce the amount by 1/3.prep time includes marinating.
Provided by chia2160
Categories Tuna
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- whisk together the first 6 ingredients for marinade.
- put mayo in a small bowl, add 2 tbsp of marinade, stir in, set aside.
- sprinkle tuna with salt& pepper, pour marinade over, turning to coat both sides, and marinate for 1 hr heat grill to medium high.
- grill tuna 3-5 minutes per side for medium.
- serve topped with aioli.
TUNA BURGERS WITH SESAME AIOLI
Gingery, super-fresh tuna is formed into patties, then gets a dollop of miso-spiked yuzu kosho aioli, in these dreamy, surprisingly simple burgers. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.
Provided by Justin Smillie
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the grill top and place the charcoal underneath.While you're waiting for the charcoal to heat up, prepare the aioli (Step 2).
- Sesame aioli: In a mixing bowl, whisk vinegar, egg yolk, yuzu kosho, and miso to a thick paste. Add the honey, then slowly whisk in the sesame oil and the grapeseed oil, a little at a time, alternating between the oils to balance the aioli. Finish by whisking in the zest from 1 lime and the crème fraîche. Set aside. (Sesame aioli will keep in the refrigerator 2-3 days.)
- Tuna burgers: Cut the tuna into thin planks, then into strips and chunks. Finish by roughly chopping to a fine dice. (Alternatively, tuna can go in a meat grinder.) Use a Microplane to grate the ginger (with skin), garlic, lime (zest only), and chile (stopping before you get to the seeds); add them to the chopped tuna. Add the cilantro, followed by half of the aioli, and gently mix to combine. Mix until mixture is tight and sticky, about 3-4 minutes. Chill for 35-40 minutes.
- Cook the burgers: Roll the chilled tuna into balls, then gently flatten to just under an inch thick, but don't pack them too tightly. Set patties aside as they're formed. When all the patties are ready to go, season with salt and pepper; grill over medium heat until just cooked through, 3-4 minutes per side.
- Assemble the burgers: Place each burger onto a bun; top with sesame aioli and a slice of tomato just before serving.
ASIAN GRILLED TUNA WITH WASABI AIOLI
Fire up with an Asian taste adventure including ginger, soy sauce, toasted sesame and wasabi.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving.
- If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
- Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.
Nutrition Facts : Calories 415, Carbohydrate 5 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 730 mg
GRILLED TUNA WITH HERBED AïOLI
Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
Categories Fish Herb Low Carb Tuna Summer Grill/Barbecue Bon Appétit
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
- Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
- Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.
GINGER AIOLI
This tempting, garlicky sauce has an Asian touch to it. I like to serve it with crab and fish cakes, and as a dip with mushrooms, baby corn, daikon radish slices, sugar snap peas, baby carrots, yellow bell pepper slices, and cherry tomatoes. For a beautiful presentation, hollow out a small purple cabbage in which to place a container of the aioli - outstanding with the colorful veggies. The sauce may be prepared a week in advance.
Provided by Northwest Lynnie
Categories < 4 Hours
Time 1h15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Thoroughly mix all ingredients together.
- Chill at least an hour to blend flavors and thicken the aioli.
- NOTE: I've had good luck freezing fresh ginger knobs.
- They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
- The 60 minutes cooking time is for chilling.
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