Seared tuna with ginger and lime mayonnaise

This is the one and only year that our kids are in the same school. And they have to study from home. What a bummer. Here they are listening to the welcome speech from their principal.

On the first day of school…

8-year-old: My science project is to make sound with my dad’s empty beer bottles.

Me [whispering]: Don’t tell your teacher how many we have at home.

School starts just fine, I guess.

Seared tuna with ginger and lime mayonnaisE

(6 servings as appetizer)
(Adapted from Cantinho do Avillez)

Seared tuna:
2 lbs fresh tuna
2 litres of cold water + 40 g salt
Zest of 1 lemon
8 black peppercorns
100 ml olive oil

Ginger and lime mayonnaise:
4 tbs mayonnaise
1 piece of ginger, about 1″ (grated)
Juice of 1/4 lime

Soy and wasabi emulsion:
4 tbs soy sauce
2 tsp wasabi
2 tbs sesame oil

Zest of 1 lime
Lightly crushed peppercorns
Sea salt

  1. To make seared tuna:
    • Place the tuna in 2 litres of ice-cold water + 40 g salt for 10 minutes.
    • Pat dry.
    • In a ziplock, marinate tuna with olive oil, lemon zest, and pepper corn.
    • Sous vide for 30 minutes at 125 F.
    • Let the tuna in the ziplock and cool in an ice-bath.
  2. To make ginger mayonnaise sauce:
    • In a bowl, mix all ingredients together.
    • Set aside.
  3. To make soy and wasabi emulsion:
    • Use a hand blender to mix all ingredients together.
    • Set aside.
  4. To assemble:
    • Slice tuna into 1/2″ thin.
    • Place sliced tuna on a plate.
    • Spoon ginger mayonnaise sauce on top.
    • Drizzle with soy and wasabi emulsion.
    • Sprinkle with sea salt, pepper, and lime zest.
    • Serve immediately.