Ahi Salad With Macadamia Nuts And Cilantro Chili Oil Recipes

SPICY AHI POKE SALAD

Steps:

• Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.

CHILE-OIL NOODLES WITH CILANTRO

Steps:

• Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
• Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
• Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

CILANTRO OIL

Steps:

• Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.
• In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
• Store in the refrigerator for up to 2 weeks.

MACADAMIA CRUSTED AHI TUNA

Steps:

• Rub fish with salt and pepper, 1/4 teaspoon of the olive oil, thyme, and tarragon. Press 1 tablespoon of the chopped macadamia nuts on each side. Put garlic, shallots, and 2 tablespoons olive oil in saute pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and saute until done. This preparation can be done with mahi mahi or ono too.
• Serve with your favorite starch and vegetables.

BASIL, CILANTRO AND MACADAMIA NUT CHICKEN

Steps:

• Put ginger, garlic and peppers into a food processor and process til smooth.
• Add macadamia nuts and continue to process.
• Add oil, lime juice yogurt, basil, cilantro and spices and process again until smooth.
• Put the chicken in a medium bowl, and add the mixture, stirring to coat all pieces.
• Cover and refrigerate chicken for 12 hours.
• This step is not necessarily required (I have made it after marinating for only 1/2 hour, but the flavor is much better if you do let it marinate).
• Heat a bit of oil (2 tbls) in a wok, or deep dish fry pan.
• Add chicken and its marinade to pan and cook thoroughly, stirring frequently, until marinade sticks to chicken.
• This will take about 20 minutes to 1/2 hour.
• The mixture will look soupy at first, and then begin to thicken up as the sauce reduces.
• I like a little heat, so I also add a little chili oil to the dish.
• Serve with steamed jasmine or basmati rice.