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Hawaiian Tuna Recipe
I found this recipe courtesy of Williams-Sonoma.
Hawaiian Tuna Recipe
Ingredients:
For the confit carrots:
- 1 lb. organic carrots
- 1 Tbs. yellow mustard seeds
- 2 pieces fresh ginger, each 1 inch long
- 1 tsp. low-sodium soy sauce
- 2 cups grapeseed oil, plus more as needed
For the tuna:
- 1 1/2 lb. sushi-grade center-cut ahi tuna
- Extra-virgin olive oil as needed
- Kosher salt, to taste
For the soy caramel:
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup low-sodium soy sauce
- Juice of 1 lemon
For the crispy ginger:
- Canola oil for shallow frying
- 1 large piece fresh ginger, 2 inches long, unpeeled
- Radish sprouts for garnish
Directions:
To make the carrots, preheat an oven to 300°F. Place the carrots in a baking dish that is just large enough to hold them and add the mustard seeds, ginger and soy sauce. Add enough grapeseed oil to just cover the carrots, then cover the dish tightly with aluminum foil. Oven-braise the carrots until very tender, about 1 1/2 hours. Allow the carrots to cool in the oil. Drain, reserving 1/2 cup of the braising oil, and slice the carrots into 1/2-inch-thick rounds. Set the reserved oil and sliced carrots aside separately; discard the remaining braising oil or save it for another use.
To sear the tuna, cut the tuna into long rectangles 1 inch by 1 inch thick. Rub lightly with olive oil and season with salt. Heat a nonstick sauté pan or a cast-iron griddle over very high heat. Sear the tuna briefly on all four sides until just lightly colored (you want to keep the middle very rare). Transfer to a plate and refrigerate for at least 30 minutes.
To make the soy caramel, in a small saucepan, combine the sugar and water. Set over high heat and bring to a boil. Simmer, swirling the mixture occasionally (do not stir it), until the mixture turns amber, 4 to 5 minutes. Immediately remove from the heat and stir in the soy sauce. Set the saucepan in a bowl of ice water to quickly bring the soy caramel to room temperature.
In a small bowl, stir together 2 Tbs. of the soy caramel and 6 Tbs. of the reserved braising oil. Add a good squeeze of lemon juice and whisk well to make a broken vinaigrette.
To fry the ginger chips, in a small saucepan, heat 1 inch of canola oil to 350°F. Slice the ginger into thin rounds. Fry the ginger until lightly colored and crispy, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels.
Cut the chilled tuna into 1/2-inch-thick tiles and arrange on a large platter. Arrange the braised carrots around the tuna, and drizzle the carrots and tuna lightly with the vinaigrette. Garnish with radish sprouts and the crispy ginger. Serves 4.
Adapted from Tyler Florence Fresh, by Tyler Florence (Clarkson Potter, 2012)
View more Hawaiian recipes here.
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Hawaiian Thanksgiving Recipes
Today I thought it would be fun to feature Hawaiian Thanksgiving recipes. I found a few new ones that I want to try this year.
For Breakfast – King’s Hawaiian Pumpkin French Toast with maple pumpkin cream sauce.
Several Hawaiian Thanksgiving Recipes including Hawaiian Portugese Smoked Turkey
A complete Hawaiian Thanksgiving menu including steamed mahimahi laulau.
King’s Hawaiian Bread Stuffing
Pani Popo Hawaiian Rolls with Coconut Milk
Big Island Green Bean Casserole
Hawaiian Style Thanksgiving Yam Casserole
Ti Leaf Cornucopia Centerpiece
Which recipe is your favorite?
View more Hawaiian recipes here.
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Chilled Mango Gazpacho Recipe
Chilled Mango Gazpacho Recipe
by: James Babian
As shown on The Today ShowMakes 4 servings
INGREDIENTS
• 2 cups fresh chopped mango• 2 large yellow tomatoes, peeled, seeded and chopped• 1 garlic clove, chopped• 1 shallot• 1/2 cup peeled and rough chopped cucumber• 1/4 cup roughly chopped celery• 2 lemons, juice squeezed• 2 ounces extra virgin olive oil• Salt and fresh black pepper to tasteFor garnish
• 1/4 cup each: Fine-diced avocado, cucumber, red bell pepper, cilantro leaves.DIRECTIONSCombine all ingredients except olive oil in blender. Process until smooth by slowly adding oil.
Strain and refrigerate for two hours before serving.
Garnish with the fine-diced avocado, cucumber, red bell pepper and cilantro leaves.
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Sweet Potato-Coconut Puree Recipe
Sweet potato-coconut puree
by James Babian
As shown on the Today ShowMakes 4 servings
INGREDIENTS
• 1 pound sweet potatoes, orange or purple• 5-6 ounces coconut milk, heated• 2 ounces butter, melted• Sea salt or kosher salt to taste• Fresh ground pepper to tasteDIRECTIONSIn a large pot, steam or boil the potatoes until tender, for approximately 30 to 60 minutes, until potatoes are easily pierced with a toothpick.
Drain the potatoes and peel. Pass potatoes through a food mill or puree with a fork.
Add the remaining ingredients and whip with a whisk, to desired consistency. Adjust seasonings and consistency.
Cover and hold in warm area.
TIPSNote: Hold back some of the milk to achieve the desired consistency, remember you can always add more but you can not take it out. Potatoes can vary greatly in the amount of moisture they contain.
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Papaya Salsa Recipe
Papaya salsa recipe
by James Babian
As seen on the Today ShowMakes 4 servings
INGREDIENTS
• 1 ripe papaya, peeled, seeded and diced• 1 tablespoon red bell pepper, diced• 1 tablespoon sweet onion, diced• 2 teaspoons chives, minced• 1 teaspoon cilantro, chopped• 1/2 teaspoon fresh ginger, grated• Sea salt or kosher salt to taste• Fresh ground pepper, to taste• 1-2 teaspoons fresh jalapeno, finely minced (optional)DIRECTIONS
In a large bowl, combine all ingredients and adjust seasoning.
Refrigerate until half an hour before serving. Let salsa come to room temperature before serving.
Note: Salsa is also good with chilled shellfish, chicken and chips.
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Macadamia Nut Crusted Mahi Mahi Recipe
Macadamia Nut Crusted Mahi Mahi Recipeby James Babian as seen on the Today showMakes 4 servings
INGREDIENTS
For fish
• 4 6-ounce fish fillets, approximately 1/2-inch thick• Sea or kosher salt and fresh-ground pepper• 2 eggs• Olive oil for fryingFor crust
• 1/4 cup macadamia nuts, crushed• 1/4 cup plain white bread crumbs• 1 teaspoon orange zest• 1 teaspoon lime zest• 1 teaspoon garlic, minced• 1 teaspoon chives, minced• 1 teaspoon basil, choppedDIRECTIONSSeason both sides of the fish fillets with the sea or kosher salt, and fresh-ground pepper.
In a bowl, beat the eggs. Dip the flesh side of each fillet into the egg mixture — not the skin side.
Firmly press the flesh side of each filet into the crust mixture, until evenly crusted.
In a large pan, add about 1/4 inch of olive oil and heat to medium-hot.
Saute the fillets, crust side down, until they are golden brown and the crust is firmly set, approximately 2 to 3 minutes. Turn and saute the skin side for approximately 1 minute.
Remove the filets from the pan, pat off any excess oil. Place on a baking sheet and bake in an oven pre-heated to 350 degrees, for 3-4 minutes, until fish is just cooked through.
Serve with papaya salsa or your favorite sauce.
