BOB & LENORE's COOKBOOK

TOASTED HAZELNUT AHI TUNA with WASABI AIOLI

Ingredients:

1 cup chopped raw Ahi Tuna
¼ cup roasted hazelnuts, skin on and rough chopped
½ teaspoon sea salt
½ teaspoon chili paste
As needed EVOO, freshly ground coriander, freshly ground pepper

Method:

Mix chopped raw tuna with salt, chili paste, hazelnuts, and enough EVOO to moisten. Add coriander and ground pepper to taste. Reserve in refrigerator or over bowl of ice until service.

WASABI AIOLI

Ingredients:

3 cloves garlic
2-room temperature egg yolks
½ cup EVOO
½ cup grape seed oil
juice of 1 lemon
1 teaspoon wasabi

Method:

Wasabi method: mash garlic into a paste; add yolks and whisk well until light and fluffy; add oils in a steady stream, whisking constantly; add juice and wasabi; adjust seasoning with sea salt and coriander; reserve chilled or iced. .

TO RECIPES

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