Blue Fin Tuna* Recipe
Mango, pickled shallot, chipotle aioli, cilantro
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Ingredients
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Tuna and Garnish
Chipotle Aioli
Finishing and Serving
Method
Tuna and Garnish
Prepare pickled shallot
Thinly slice the small shallot into half-moons. In a small bowl, combine rice wine vinegar, sugar and 0.25 tsp kosher salt; stir until sugar dissolves. Add sliced shallot, press down to submerge, and let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours) to pickle lightly.
Dice the mango
Peel and finely dice enough ripe mango to yield about 1/2 cup. Set aside in a small bowl and squeeze 1 teaspoon of lime juice over the mango to keep it bright.
Prep cilantro dressing
Roughly chop cilantro leaves. In a small bowl whisk together chopped cilantro (reserve a few whole leaves for garnish), 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning; this light dressing will be used to dress tuna and mango.
Slice the tuna
Pat tuna loin dry with paper towels. Using a very sharp knife, slice the tuna across the grain into 1/4" (about 6 mm) thick slices. Arrange slices on a chilled serving platter in a single layer or slightly overlapped.
Dress tuna and mango
Lightly brush or spoon the cilantro-lime dressing over the tuna slices (about 1 teaspoon per slice spread thin). Scatter the diced mango across the tuna. Drain pickled shallots and distribute a few rings over each slice of tuna. Season lightly with remaining pinch of sea salt and a crack of black pepper. Sprinkle toasted sesame seeds if using.
Chipotle Aioli
Make aioli
In a small bowl, combine 1/2 cup mayonnaise, 1 teaspoon finely chopped chipotle in adobo, 1/2 teaspoon adobo sauce, 1 teaspoon fresh lime juice, 1/2 teaspoon honey, 1/4 teaspoon smoked paprika and 1/8 teaspoon kosher salt. Whisk until smooth and taste; add more chipotle or adobo for heat, or a touch more honey to balance. Transfer to a squeeze bottle or small serving bowl.
Plate with aioli
Using a spoon or squeeze bottle, dot or thinly swipe chipotle aioli across the platter or on each tuna slice (about 1/2 teaspoon per slice) so each bite gets a touch of smoky heat.