1/2 cup olive oil
6 cloves garlic, crushed
1 lb. Fresh sushi grade tuna, cut into pieces 1 inch thick
salt and freshly ground pepper
1 can cannellini beans, rinsed and drained
2 T. pickled ginger, chopped
1/4 cup mayonnaise
1 T. lemon juice
1 T. wasabi powder, adjust for your taste
minced red and yellow bell pepper and chopped cilantro for garnish
Heat olive oil in a skillet over medium heat, add garlic and sauté until garlic starts to brown, remove garlic. Turn up heat to med-high. Salt and pepper the tuna and put in skillet, cooking for about two minutes per side. Remove from skillet and drain on paper towels.
Combine cannellini beans and chopped ginger, set aside. Prepare aioli by combining mayonnaise, lemon juice and wasabi powder, mix well. Combine beans and ginger, mix well. Divide the bean mixture among four plates, place one slice of tuna on each and garnish with the aioli, minced peppers and cilantro. Serve at room temperature.