Maui Onion and Sesame Seed Crusted Seared Ahi

Total Time:
1 hr 20 min
Prep:
35 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 3 tablespoons olive oil
  • 1 pound Maui onions, sliced thin, for caramelizing
  • 4 (6-ounce) ahi tuna steaks, 2-inches thick
  • 12 ounces thinly sliced, dehydrated, and crushed Maui onions
  • 1 tablespoon white sesame seeds
  • 1 cup premium Jasmine rice
  • 1 Tahitian vanilla bean, split
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon unsalted butter
  • 2 cups clam or fish broth
  • Apple Cider-Soy Butter Vinaigrette:
  • 2 cups apple cider vinegar
  • 1 cup balsamic vinegar
  • 2 cups filtered apple juice
  • 2 ounces unsalted butter, chilled and cubed
  • 4 ounces soy margarine, chilled and cubed
  • Salt and freshly ground black pepper
  • 1/8 cup finely chopped chives
Directions
To prepare ahi:
  • In a heavy bottom saucepan over high heat, heat 2 tablespoons olive oil and add the sliced onion. Cook the onions, constantly stirring until onions caramelize. Set caramelized onions aside.

  • Heat 1 tablespoon olive oil in a large skillet. Roll the tuna in the dehydrated and crushed onions and sesame seeds. Sear on all sides until browned and to desired doneness (rare to medium-rare doneness is recommended).

To make Vanilla Bean Jasmine Rice:
  • In a medium saucepot, cook rice over medium heat with vanilla bean, shallots, butter, and broth. Bring to a boil, reduce heat to medium-low, and cover the saucepot with a lid. Simmer until all of the liquid is absorbed and the rice is cooked, about 8 minutes. Remove from heat and fluff the rice with a fork.

To make Apple Cider-Soy Butter Vinaigrette:
  • In a medium saucepan, combine both vinegars and apple juice over medium heat. Reduce the liquid mixture to 1/2 cup. Just before serving, stir in the cold butter and margarine in small quantities while whisking over medium heat. Place in a blender and blend for just a few seconds. Season with salt and pepper.

  • Serve the tuna steaks alongside Jasmine rice and caramelized onions, drizzled with the vinaigrette and sprinkled with chives.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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