Tuna Carpaccio, A '6 House Pub Favorite

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.

A bit about Tuna Carpaccio: http://the6housepub.blogspot.com/2011/09/tuna-carpaccio.html

 

Check out the rest of the '6 House Pub dinner menu at http://www.6housepub.com/dinner.htm