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Ingredients
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Tuna Crudo
Black Garlic Aïoli
Ginger Crispy Shallots
Method
Tuna Crudo
- 1
Prepare the Tuna
Thinly slice the fresh sushi-grade tuna into ¼ inch thick slices. Arrange them artfully on a serving plate.
- 2
Season the Tuna
Sprinkle the sliced tuna with sea salt and black sesame seeds. Let it sit for about 10 minutes to marinate lightly.
- 3
Garnish
Top with microgreens for a fresh touch before serving.
Black Garlic Aïoli
- 4
Make the Aïoli
In a small bowl, mash the black garlic cloves into a paste. Add the mayonnaise, lemon juice, and salt. Mix until smooth.
- 5
Incorporate Olive Oil
Drizzle in the olive oil while whisking continuously until the aïoli is creamy and well combined.
Ginger Crispy Shallots
- 6
Slice the Shallots
Thinly slice the shallots and set aside.
- 7
Fry the Shallots
In a pan, heat the vegetable oil over medium heat. Add the sliced shallots and fry until they are golden brown and crispy, about 5-7 minutes. Stir occasionally to ensure even cooking.
- 8
Add Ginger
In the last minute of frying, add the grated ginger to the pan and cook for an additional 1 minute until fragrant. Remove from oil and drain on paper towels.
