Say you've happened upon (or, okay, purchased) a great piece of ahi tuna and are looking for ways to use it in a dish with some of the herbs and vegetables from your garden. Look no further. Here are three great recipes from restaurants at the Ritz-Carlton, Kapalua -- Grilled Ahi Tostada from The Beach House, Ahi Cobb Salad from the Alaloa Lounge and Tuna Tataki Salad from Kai Sushi -- courtesy of Executive Sous Chef Marc McDowell. And, yes, I have tried -- and can vouch for -- them all.

Note: The salad portions are for one while the dressing sizes are as indicated so adjust as necessary.

Tuna Tataki Salad from Kai Sushi
4 ounces tuna, seared
2 ounce daikon, julienne
.5 ounce maui onion, thin sliced
.5 ounce wakame sea weed
.5 ounce ogo Hawaiian sea weed
2 ounce ponzu sauce
.5 ounce tobiko (orange)
1 ounce garlic aioli (recipe below)

Garlic Aioli
(yields 12)
10 oz mayonnaise
.2 oz garlic
.1 oz white pepper ground
2 oz sake
.5 o soy sauce yamasa

Grate garlic fine. Mix all ingredients well. (Click "read more" for other two recipes.)

3 ounces seared seasoned ahi
3 fried won ton shell spears
1/2 cup Napa cabbage slaw
2 tbl feta cheese
1 tbl kalamata olives
1 tbl basil chiffonade or micro basil
1 oz cucumber julienne
1 oz currant tomatoes
1 tbl caper dill vinaigrette (recipe below)

Caper Dill Vinaigrette
(30 ounces)
1 cup rice vinegar
1/4 lb shallots, sliced fine julienne
2 tbl dijon mustard
1/2 tbl 18 mesh black pepper
1/2 tbl basil, fresh chopped
1/2 tbl thyme, fresh chopped
1/2 tbl oregano, fresh chopped
1/2 tbl tarragon, fresh chopped
2 cups salad oil
salt, to taste
L&P worcestershire sauce, to taste
tabasco, dash
3 ounces honey
2 1/2 tbl capers, rinsed, chopped
2 tbl fresh dill, chopped

In a blender, combine the rice vinegar and dijon mustard. With the blender running slowly, add the oil. Remove to a mixing bowl and whisk in the remaining ingredients. Check seasoning.

Maui Onion Vinaigrette
(makes a quart)
6 ounces onions
1 tbl garlic
3/4 tsp basil, dried
3/4 tsp oregano, dried
3/4 tsp. thyme, dried
2 1/2 tbl balsamic vinegar
20 oz. mayonnaise
3 1/2 tbl dijon mustard
2 1/2 oz. red wine vinegar
3/4 tsp black pepper
salt, to taste
1 1/2 tbl sugar

Cook together the onions, garlic, dried herbs, sugar and balsamic vinegar until onions are tender -- about five minutes. Let cool. Blend remaining ingredients together.

Comments (0)

Subscribe to this comment's feed