Maui Onion Crusted Seared Ahi Recipes

SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE

Sesame-Crusted Ahi with Ponzu Vinaigrette image

Provided by Food Network

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
1 pound sashimi-grade ahi tuna (steaks or loin)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated fresh ginger (from about a 1/2-inch piece)
1/2 cup ponzu
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
1/2 Fresno chile, thinly sliced
Canola oil, for cooking
2 shallots, thinly sliced
Kosher salt
Olive oil, for searing
1 scallion, finely sliced on the bias

Steps:

Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.

MAUI ONION AND SESAME SEED CRUSTED SEARED AHI

Maui Onion and Sesame Seed Crusted Seared Ahi image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

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.

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