• Sesame-Crusted Seared Tuna Carpaccio with Soy Aioli

    Ingredients

    Soy Sauce Aioli

    Yield: 4 portions

    • Ingredients
      Amount
    • 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

    • Ingredients
      Amount
    • 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.
    • 4 ea.
      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.