Recipe courtesy of Lahaina Grill
Episode: Maui
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1 hr 20 min
35 min
45 min
4 servings


Apple Cider-Soy Butter Vinaigrette:


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 a chef, restaurant or culinary professional. It has not been tested for home use.

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