Sesame-Crusted Seared Tuna Carpaccio with Soy Aioli

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Ingredients	Amount
Soy Sauce Aioli
Kikkoman Soy Sauce, reduced to 2 tablespoons	⅓ cup
Egg yolk	1 ea.
Garlic, minced	1 ½ tsp.
Lemon juice	1 Tbsp.
Dry mustard	½ tsp.
Olive oil	¾ cup
Seared Tuna
Ahi Tuna, trimmed to a rectangle 1.5-inch x 1.5-inch x 6-inch	1 lb.
Kikkoman Soy Sauce	1 tsp.
Sesame seeds	½ cup
Vegetable oil	1 Tbsp.
Cucumber, English, julienned	1 cup
Daikon sprouts	1 cup
Pickled ginger, cut in 1" pieces	¼ cup
Red onion, fine julienne	¼ cup
Scallions, sliced on thin bias	4 ea.
Cilantro, leaves	¼ cup
Sesame oil	1 tsp.
Rice wine vinegar	2 Tbsp.
Kikkoman Soy Sauce	1 Tbsp.
Sugar	1 tsp.
Thai bird chili, sliced	1 tsp.

Method

1. Make soy sauce aioli by combining soy sauce reduction in a food processor with egg yolk, garlic, lemon juice, and dry mustard. Blend mixture until very foamy, about 1 minute.

2. Gradually blend in the oil until a thick mayonnaise is formed. Sieve sauce through a fine strainer; store in a squirt bottle and reserve chilled.

3. Season tuna with soy sauce and roll tuna in sesame seeds until completely coated. Heat a heavy skillet over high heat until just hot. Add the oil.

4. Sear tuna until sesame seeds are browned, about 30 seconds on each side. Remove tuna to a plate cover and chill until needed.

5. Just before service make the salad. For the dressing: combine sesame oil, vinegar, soy sauce, chili, and sugar.

6. For the salad: place the cucumber, daikon sprouts, pickled ginger, red onion, cilantro and scallions in a bowl. Add the dressing and toss to combine well.

7. Adjust seasoning as needed.

8. Using a sharp slicing knife, cut tuna into thin slices. Evenly portion slices onto chilled plates. Arrange prepared salad in center of slices and garnish with sprouts.

9. Drizzle reserved aioli over tuna and salad before serving.

Yield: 4 portions

Source: © The Culinary Institute of America