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Recipe courtesy of Lahaina Grill

Show: Rachael's Vacation

Episode: Maui

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

Yield:: 4 servings

Level:: Intermediate

Ingredients

3 tablespoons olive oil
1 pound Maui onions, slide 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 a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Maui Onion and Sesame Seed Crusted Seared Ahi
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 pound Maui onions, slide 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; 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