Tuna Carpaccio & Wasabi Aioli

  • 2 lbs tuna, steaks #2 grade, cut into slabs 1 inch thick
  • 1/2 cup lemon juice
  • 2 @ egg yolks, at room temperature
  • 1 tsp. salt
  • 1 cup extra virgin olive oil
  • 1/4 cup Wasabi mustard
  • 1/4 cup Capers, finely chopped as garnish
  • 6 @ cherry Tomatoes, quartered but not sliced through

Char the tuna steaks in the grill, sprinkle salt and white pepper on both sides before marking, do not cook it; just mark it on both sides.

Chill the tuna in the freezer for an hour or two, until it is stiff but not frozen through. Slice it horizontally into long slices 1/4 inch thick.

Take each slice of tuna and put it between two pieces of wax paper, then pound it gently from the center outward, until it is very thin, about 1/8 of an inch, set the slices -- still in the wax paper -- in the refrigerator

To make the fresh Aioli

Whisk the egg yolks with a little salt until the yolks are tight.

Add a teaspoon at a time of lemon juice and keep whisking.

Add the wasabi and whisk some more.

Drizzle in the olive oil slowly, whisking, whisking, whisking all the while.

The Aioli should be almost as thick as regular mayo.

Plating

On a glass salad plate, lightly paint the bottom of the plate with the Aioli, place three slices of the tuna on a circle, place the cherry tomato flower in the center of the plate, sprinkle the chopped capers on top of the tuna slices and drizzle Aioli on top of the tuna slices, with a squeeze bottle.

Serve cold.

Yield: 6 -4 ounce portions

From Miguel Espina, Searcy Country Club