Blackened Saku Tuna with Wasabi Aioli


  1. Coat outside of tuna with blackening season. Heat oil in sauté pan and cook tuna for 20-30 seconds on each side, then remove and allow to cool for 20 minutes.
  2. While tuna cools, make the wasabi aioli. Place ginger, wasabi powder, salt, pepper, vinegar, cilantro and egg yolks in a food processor. Pulse a few times. Then, with processor running slowly, drizzle in olive oil sauce has a thick, mayo-like consistency. Wasabi aioli will last for seven days in the refrigerator. 
  3. Once cooled, thin slice tuna. Cook wonton triangles in a 350-degree oil until golden brown. Place tuna slice on chip, top with wasabi aioli, then garnish with micro greens and serve.


  • 2 tbsp blackening seasoning
  • 2 tsp ginger, fresh, chopped
  • 1/2 cup microgreens
  • 3 tbsp Peak Fresh Produce® Cilantro, Fresh, minced
  • 1/8 tsp pepper, freshly ground
  • 2 cups Piancone® Oil, Olive
  • 2 8-oz tuna block(s), saku
  • 2 tbsp vinegar, cider
  • 1 tsp wasabi powder
  • 3 yolks West Creek® Egg(s)
  • 20 wonton wrappers