Bigeye Tuna With Microherbs and Ginger-Apricot Aioli

• 1 pound sushi-grade tuna loin
• 1 egg yolk
• 3 tablespoons apricot jam
• 3 tablespoons soy sauce
• 2 tablespoons freshly squeezed lime juice
• 4 teaspoons freshly ground yellow mustard seed
• 1 teaspoon grated fresh ginger root
• 1/2 garlic clove, grated
• 3/4 cup canola oil
• 6 tablespoons extra virgin olive oil
• Fine sea salt and freshly ground white pepper to taste
• 5 teaspoons freshly squeezed lemon juice
• 1/4 pound mixed microgreens, herbs and/or sprouts

1. Slice tuna into 1/2-inch cubes, and refrigerate until needed.
2. To make aioli, combine egg yolk, jam, 2 tablespoons soy sauce, lime juice, mustard seed, ginger and garlic in blender or food processor.
3. Process until combined.
4. Mix together canola and 4 tablespoons olive oil in a liquid-measuring cup with a spout.
5. Dribble oil mixture slowly into blender, and process until a thick emulsion forms.
6. Season with salt and pepper.
7. Chill until needed.
8. To make dressing, whisk together 2 remaining tablespoons olive oil, 1 tablespoon soy sauce and the lemon juice.
9. Place tuna in one bowl and microgreens in another; toss both lightly with dressing.
10. To serve, divide greens among large white spoons or saucers.
11. Place 2 tuna cubes on top.
12. Spoon a small dab of aioli on each tuna cube.

loin, egg yolk, apricot jam, soy sauce, freshly squeezed lime juice, freshly ground yellow mustard seed, ginger root, garlic, canola oil, extra virgin olive oil, salt, freshly squeezed lemon juice, mixed microgreens

Taken from cooking.nytimes.com/recipes/8819 (may not work)