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| Ahi tuna with super lemony aioli sauce served with tricolor quinoa and winter blend vegetables |
Tuna is one of my favorite foods. So much so I have two other tuna recipes on this blog (check out Tuna, Veggie & Cottage Cheese Concoction and Winter Blend Tuna Pasta). As a nursing mother, however, I’m careful to limit my tuna consumption (it’s a smart idea for everyone though).
Today’s recipe comes courtesy off the back of a Bay Prime Ahi Tuna bag. As a modification, I super charged the lemon aioli sauce by using the juice from 1 lemon (about 4 tablespoons) with lemon grass and lemon zest. The original recipe says to use 2 tablespoons of lemon juice and either lemon grass or lemon zest. Warning: my version is not for the faint of heart. Make sure you really like lemon if you choose to make this my way. Otherwise, I’d use the recommended amount of lemon juice and pick one additional lemon ingredient.
The Chipper Writer (aka Alanna Klapp) 