Crispy Macadamia Crusted Ahi Tuna with Kona Coffee Bbq Sauce Purple Potato Puree

Total Time:
30 min
15 min
15 min

4 servings

  • 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
  • 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.

  • Beverage: Mai Tai

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