Ginger Tuna On Rice Crackers With Wasabi Aioli
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1360 g
Tuna Steak (fresh)2 cloves
Garlic (1 sliced and 1 minced)1 tsp
Soy Sauce1 cup
Soy1 tsp
Wasabi Powder1 cup
Mayonnaise1
Salt1 tsp
Black Sesame Seed1 small
Red Bell Pepper (finely diced)Directions:
1
Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pieces and place them in a mixing bowl
2
Puree the ginger with the sliced garlic in the bowl of a food processor
3
Scrape the sides of the bowl, add the soy sauce, and slowly pour the oil in with the machine running
4
Drizzle this mixture over the fish and gently toss to cool
5
Marinate the tuna for a minimum of 4 hours or overnight in the refrigerator
6
Preheat the oven to 400 degrees
7
In a bowl, combine the wasabi with a few drops of water, then add the minced garlic and mayonnaise
8
Add salt and pepper to taste and the green food coloring (if desired) to intensify the color of wasabi
9
Place the wasabi mayonnaise in a squeeze bottle if available
10
Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 minutes, until the inside is pink
11
Or pan-sear in a hot skillet over medium heat for 2 to 3 minutes
12
Place the pieces of tuna on rice crackers, and top each with a little wasabi aioli
13
Sprinkle with black sesame seeds and diced red pepper