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Blackened Saku Tuna with Wasabi Aioli

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 20

The crunch of nachos and the flavors of sushi come together.

Blackened Saku Tuna with Wasabi Aioli


  • 2 8-oz. blocks saku tuna blocks
  • 2 Tbsps. blackening seasoning
  • 3 West Creek egg yolk(s)
  • 2 cups Piancone olive oil
  • 2 Tbsps. vinegar, cider
  • 2 tsps. ginger, fresh (chopped)
  • 3 Tbsps. Peak Fresh Produce cilantro, fresh (minced)
  • 1 tsp. wasabi powder
  • 1/8 tsp. pepper, freshly ground
  • 20 wonton wrappers
  • 1/2 cup microgreens


Coat outside of tuna with blackening season. Heat oil in sauté pan and cook tuna for 20-30 seconds on each side, then remove and allow to cool for 20 minutes. While tuna cools, make the wasabit aioli. Place ginger, wasabi powder, salt, pepper, vinegar, cilantro and egg yolks in a food processor. Pulse a few times. Then, with processor running slowly, drizzle in olive oil sauce has a thick, mayo-like consistency. Once cooled, thin slice tuna. Cook wonton triangles in a 350-degree oil until golden brown. Place tuna slice on chip, top with wasabi aioli, then garnish with micro greens and serve.

Additional Notes: Wasabi aioli will last for seven days in the refrigerator.