Tuna
Carpaccio: Seared Ahi tuna, pickled ginger, wasabi aioli, fanned over mixed
greens.
$11.96
Recommended wine pairing:
Shiraz~Wolf
Blass South Australia Yellow Label, glass $6.46, bottle $24.96 or Chardonnay~Kendall
Jackson Vintner’s Reserve, glass $ 7.96, bottle $29.96
A little about wasabi aioli:
Wasabi, also called Japanese horseradish, is a member of the
Brassicaceae family, which includes cabbages, horseradish, mustard, radish and
broccoli. Wasabi is not actually from the horseradish species (only the family). It’s commonly
referred to it that way because of its' strong flavor reminiscent of fresh
horseradish.
Traditionally aioli is made from garlic, lemon juice, olive
oil and egg. In this country most aioli has a mayonnaise base which makes it
much safer from a food safety standpoint, as then you are eating a safely made
product instead of raw eggs.
The spicyness of the wasabi aioli is very complimentary to the Tuna Carpaccio, melding a zip and zest that balances the creamy texture and slightly oily/buttery taste of the Ahi Tuna.
