Bluefin, Scallions, Black Garlic Aioli, Fried Shallots Recipe
Make Bluefin, Scallions, Black Garlic Aioli, Fried Shallots Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bluefin Tuna
Black Garlic Aioli
Fried Shallots
Scallion Garnish & Finish
Method
Bluefin Tuna
- 1
Prepare and season tuna
Pat the bluefin tuna dry with paper towels. Trim away any sinew. Slice tuna into 1/2‑inch cubes for tartare or 1/4‑inch slices if serving as crudo—choose based on desired presentation. Lightly sprinkle sea salt and freshly ground black pepper over the flesh and let rest at room temperature for 5 minutes.
- 2
Sear (optional)
If you prefer a lightly seared edge, heat 1 tablespoon neutral oil in a heavy skillet over high heat until shimmering. Sear tuna cubes or slices 10–15 seconds per side just to develop a lightly browned edge without cooking through. Transfer to a plate and allow to rest briefly.
Black Garlic Aioli
- 3
Purée black garlic
Place peeled black garlic cloves in a small food processor or blender. Pulse until they form a smooth paste, scraping down the sides as needed.
- 4
Emulsify base
In a bowl or the blender cup, combine the egg yolk, lemon juice, and Dijon mustard. Whisk or blend briefly until combined and slightly thickened.
- 5
Build the aioli
With the blender running or while whisking vigorously, very slowly drizzle in the 3/4 cup neutral oil in a thin steady stream to form an emulsion. Once most of the oil is incorporated and the mixture is thick, add 2 teaspoons extra virgin olive oil for flavor and the black garlic paste. Continue blending/whisking until the aioli is homogeneous and smooth.
- 6
Season and adjust
Season the aioli with 1/2 teaspoon sea salt and 1/8 teaspoon black pepper. Taste and add up to 1/2 teaspoon more lemon juice or a pinch more salt if needed. If the aioli is too thick, whisk in 1–2 teaspoons warm water to loosen to desired consistency. Refrigerate until ready to use (can be made up to 24 hours ahead).
Fried Shallots
- 7
Prepare shallots
Peel and very thinly slice the two large shallots. Separate slices into rings and dry them briefly on paper towels to remove surface moisture (this reduces splatter).
- 8
Heat oil and fry
In a medium saucepan or small deep skillet, heat 1 cup neutral oil to 325°F (160°C). If you don't have a thermometer, test by dropping one slice — it should sizzle steadily but not brown immediately. Fry the shallot slices in small batches so they can move freely, stirring gently to separate, about 2–4 minutes per batch until golden brown and crisp.
- 9
Drain and season
Using a slotted spoon, transfer fried shallots to a paper towel–lined tray and immediately sprinkle with 1/4 teaspoon fine sea salt. Let cool; they will crisp further as they cool. Store on a rack to avoid steaming.
Scallion Garnish & Finish
- 10
Prepare scallions and garnish
Trim and thinly slice the green parts of 4 scallions on the bias. If using microgreens, have them washed and dried. Lightly toast 1 teaspoon sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes; set aside to cool.
- 11
Plate and finish
For tartare: gently toss the cubed tuna with 1–2 tablespoons of the black garlic aioli to coat lightly (reserve most aioli for plating). Spoon tuna onto chilled plates or a single serving ring. For crudo: arrange slices on chilled plates and dot with the aioli. Spoon small quenelles or dots of the black garlic aioli around or atop the tuna. Sprinkle with sliced scallions, a pinch of toasted sesame seeds, and scatter fried shallots over the top for crunch. Finish with 1 teaspoon soy sauce or tamari drizzled sparingly and a few drops (about 1/4 tsp) of sesame oil if using. Add microgreens as a bright note if desired.
- 12
Serve
Serve immediately so the tuna is cool and fresh and the fried shallots remain crisp. Leftover aioli can be refrigerated for up to 2 days; use leftover tuna immediately or within a few hours stored chilled.