Seared Rare Tuna*, Pickled Ginger Aioli & Scallion Recipe
Make Seared Rare Tuna*, Pickled Ginger Aioli & Scallion Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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CROSTINI
Method
CROSTINI
- 1
Preheat the oven to 350°F (175°C). Cut the baguette into about 12 evenly sized crostini slices. Lightly brush both sides of each slice with olive oil and sprinkle with a pinch of salt. Arrange on a baking sheet and toast for 8–10 minutes, flipping once, until the slices are crisp and golden.
- 2
Prepare the pickled ginger aioli: In a small bowl, whisk together mayonnaise, minced pickled ginger, lemon juice, and garlic powder. Season with a pinch of salt. If desired, whisk in a few drops of sesame oil or a teaspoon of water to loosen the mixture to a spreadable consistency.
- 3
Sear the tuna: Pat the tuna dry and season lightly with salt and pepper. Heat a heavy skillet over high heat and add a thin film of oil. Sear the tuna for 1–2 minutes per side for a rare center. Remove from heat and rest for 2 minutes, then slice thinly against the grain.
- 4
Assemble: Spread a thin layer of the pickled ginger aioli on each crostini. Top with 1–2 slices of seared tuna. Garnish with sliced scallions and a light sprinkle of sesame seeds. Serve immediately.