Saturday, January 16, 2016

Tuna Steak with Roasted Garlic Aioli

Friday 15 January
One of our recurring dilemmas is, how to use the two egg yolks left over when Holt uses two egg whites to make granola every other week? 

Tonight, he had the inspiration to make them into an aioli, using his own fair hands, a bowl, and a whisk.  He did it much as here, though instead of raw, he used roasted garlic.
He just put a couple of cloves, in their papery shells, in a cup, drizzled in a little olive oil, and baked them in the combi oven at 375º for 20 minutes (which was a little much - better to check them at 10).  Squeezed them out and proceeded with the recipe as written, to produce the thickest, most luxuriant aioli we've ever had.
It made a beautiful topping for some simple grilled albacore tuna steaks, and there was plenty left over for another day. 

A red leaf lettuce salad with red onion and sliced zucchini, dressed with basil oil and white wine vinegar, was a good, fresh side dish.

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