Rare Pepper Seared Ahi Tuna with Vegetable Stir Fry and Soba Noodles with Fermented Black Bean Vinaigrette and Wasabi Aioli
4 7-ounce portions ahi tuna
Cracked black pepper, as needed
2 cups of your favorite stir-fry vegetables such as broccoli, snow peas and carrots
12 ounces soba noodles, cooked
8 ounces fermented black beans
5 ounces rice wine vinegar, divided
2 ounces shallots, minced
2 teaspoons minced garlic, divided
1 ounce lime juice
1¼ cup peanut oil
1½ ounces wasabi
3/4 teaspoon Dijon mustard
1 ounce egg yolks
4 ounces peanut oil
1/8 teaspoons kosher salt
1/4 ounce water
Roll the ahi tuna in the cracked black pepper and sear in a hot skillet until rare.
Sauté the vegetables for the stir-fry and add soba noodles. Season with soy sauce.
Make the fermented black bean vinaigrette by combining the fermented black beans, 4 ounces of rice wine vinegar, shallots, 1 teaspoon garlic and lime juice in a blender until emulsified. Add salt and pepper to taste.
For the wasabi aioli, mix 1 teaspoon minced garlic, wasabi, Dijon, egg yolks and 1 ounce vinegar in a bowl. Slowly whisk in oil to emulsify aioli. Add water as needed to get the right consistency and strain through a sieve.
To plate, spoon black bean vinaigrette on plate. Portion stir-fry vegetable mix on top of black bean vinaigrette. Place seared ahi tuna on top of vegetables and drizzle with wasabi aioli. Garnish with pickled ginger and daikon sprouts.