Prep Time: 15 minutesCooking Time: less than 1 minuteTotal Time: 15 minutesYield: Serves 6
70 g (2½ oz) ahi tuna, cut into 6 cm x 6 cm (2¼ in x 1½ in) blocks (may substitute salmon, halibut or scallops)
salt and pepper, to taste
10 ml (2 tsp) extra-virgin olive oil
30 ml (1 oz) water
1 ml (¼ tsp) Hawaiian chilli pepper or jalapeño
90 ml (3 oz) rice wine vinegar
90 ml (3 oz) passionfruit concentrate (Lilikoi) or other tropical fruit juice
15 ml (1 tbsp) yuzu juice or lemon juice
30 g (1 oz) fresh young ginger, julienned (if not young ginger, then grate)
1 Hawaiian vanilla pod, halved and seeded
30 ml (2 tbsp) macadamia nut oil
Season the ahi to taste on all sides with salt and pepper. Add olive oil to a very hot frying pan over high heat. Add the ahi and sear for 7 seconds per side; set aside.
In a mixing bowl, combine the water, chilli pepper, vinegar, Lilikoi, yuzu juice, ginger and vanilla pod seeds. Using a wire whisk, add the macadamia nut oil and blend well. Season to taste with salt and pepper.
Cut each block of tuna into 4 slices and place on individual plates, seasoning to taste with salt and pepper. Randomly scatter fruit garnishes around the tuna, creating a colorful, dimensional plate. Spoon the vinaigrette on top.
*GARNISHES: In Hawai‘i, Chef Yamaguchi uses cherry tomatoes, oranges, Kahuku sea asparagus, star fruit, watermelon radishes, coriander, microbasil, Big Island lychee, hearts of palm, fennel, fern tips and mango. You can substitute whatever locally grown produce you have in your area.
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