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Wok-Fried Tuna Salad With Lemon Aioli

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, B9, H, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 oz 284g Top-quality tuna steak - cut in

  2. 1" cubes

  3. Juice and chopped zest of 5 lemons

  4. 2 tablespoons 30ml Coarse-cracked black peppercorns

  5. Salt - to taste

  6. Freshly-ground white pepper - to taste

  7. 1 cup 237ml Homemade or prepared mayonnaise

  8. 1 tablespoon 15ml Minced garlic

  9. 1/2 lb 227g / 8oz Assorted greens - cleaned and dried

  10. (such as spinach, frissee, arugula)

  11. 1 tablespoon 15ml Peanut oil

  12. 2 tablespoons 30ml Chopped parsley

  13. 6 Homemade or prepared French bread croutons

Instructions Jump to Ingredients ↑

  1. In a non-reactive bowl toss tuna with juice and zest of 3 of the lemons, cracked peppercorns; season with salt and white pepper.

  2. Make lemon aioli: In a small bowl, combine mayonnaise with garlic and juice and zest of remaining 2 lemons; season to taste with salt and pepper. If necessary, thin with 1 to 2 tablespoons water, to consistency of thick cream or yogurt.

  3. When ready to serve, arrange lettuces in a bed on serving platter. Heat a wok over high heat until nearly smoking. Add oil and swirl around wok. Drain tuna and add to wok tossing constantly until well-seared on all sides, 1 to 2 minutes in all. Using a slotted spoon, transfer tuna to serving platter and set on top of greens. Drizzle with aioli and garnish with parsley. Tuck croutons around edges of plate and serve immediately.

  4. This recipe yields 4 appetizer servings.

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