2 egg yolks
2 tablespoons white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 large clove garlic
¾ cup Alfa One Rice Bran Oil
1 tablespoon lemon juice
8 wonton wrappers
¼ cup Alfa One Rice Bran Oil
4 pieces fresh tuna
Cooked asparagus or small salad greens
Place the egg yolks, vinegar, mustard and salt into a food processor. Crush and peel the garlic and add to the processor. Process until the garlic is chopped. With the motor running, slowly add the oil in a thin, steady stream down the feed tube. When the oil is all added and the aioli is thick, mix in the lemon juice.
Alternatively, crush, peel and finely chop the garlic. Whisk the egg yolks, vinegar, mustard and salt together until combined. Slowly add the oil a little at a time, whisking to incorporate each addition before adding more. Don’t be tempted to add too much oil at once as the mayo will split. When the mayonnaise is thick, add the garlic and lemon juice to complete the aioli.
Refrigerate until ready to serve.
Cut 4 of the wonton wrappers into 0.5cm strips.
Heat the oil in a frying pan and cook the wonton strips a few at a time until just golden. Cook the remaining 4 wonton wrappers one at a time in the hot oil until golden and crisp, turning to cook both sides. Drain on absorbent paper and set aside until ready to serve.
Sprinkle the tuna with garlic salt. Heat the pan the wonton wrappers were cooked in, adding more oil if necessary and cook the tuna for about 2 minutes each side. Cooking time will depend on the thickness of the tuna. The tuna should still be pink inside and will continue to cook slightly once removed from the pan.
For each serving, place a cooked wonton wrapper on a plate. Arrange cooked asparagus or salad greens on the wrapper, top with a piece of tuna, a spoonful of aioli and a quarter of the cooked wonton strips.