Blackened Saku Tuna with Wasabi Aioli
Blackened Saku Tuna with Wasabi Aioli
Directions
- 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.
- 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.
- 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.
Ingredients
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
