Recipe: Bigeye Tuna With Microherbs and Ginger-Apricot Aioli

Adapted from Shea Gallante of Cru
Time: 20 minutes

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
? garlic clove, grated
? 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
? pound mixed microgreens, herbs and/or sprouts.

1. Slice tuna into ?-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.

Yield: 12 servings.