Recipe courtesy of Lahaina Grill
Maui Onion and Sesame Seed Crusted Seared Ahi
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1037
- Total Fat
- 51
- Saturated Fat
- 16
- Carbohydrates
- 85
- Dietary Fiber
- 5
- Sugar
- 31
- Protein
- 51
- Cholesterol
- 104
- Sodium
- 2117
- Total: 1 hr 20 min
- Prep: 35 min
- Cook: 45 min
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.