Crispy Macadamia Crusted Ahi Tuna with Kona Coffee Bbq Sauce Purple Potato Puree
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1223
- Total Fat
- 75
- Saturated Fat
- 33
- Carbohydrates
- 70
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 73
- Cholesterol
- 371
- Sodium
- 2095
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
2 onions, roughly chopped
1 tablespoon minced ginger
2 tablespoons minced garlic
2 jalepenos, de-stemmed, roughly chopped
2 cups roma tomatoes, strained
2 cups strongly brewed Kona coffee
Pink salt and black pepper, to taste
1 pound baking potatoes, like russets, peeled and quartered
2 cups heavy cream
6 cloves garlic
1/4 cup chopped chives
4 (1/2 pound) pieces ahi tuna, cut into square cubes
1 cup all purpose flour
3 eggs, beaten with 1 tablespoon water
1 cup macadamia nuts, coarsely ground
1/2 pound salad greens, preferably Hawaiian
1 lime, juiced
Directions
- In a sauce pan coated lightly with canola oil, caramelize the onions, ginger, garlic and jalepenos. Add tomatoes and coffee and bring to a simmer. Using a hand blender, buzz until smooth and check for seasoning, adjust with pink salt and black pepper, to taste.
- For the potato puree, boil the potatoes until fork tender. In a sauce pan, reduce the cream with the garlic cloves by 1/3. Hand mash with the potatoes and check and adjust seasoning. Fold in the chives.
- Season the tuna well. Dredge the tuna in flour, then eggs, then nuts. Shallow fry in canola oil on all sides. Keep the tuna rare.
- Slice the tuna on the bias. On a large plate, sauce the plate with the BBQ sauce. Place a small mound greens down and drizzle with lime juice. Top with mashed potatoes, then top with tuna.
Cook’s Note
Beverage: Mai Tai