Ahi Salad With Macadamia Nuts And Cilantro Chili Oil Recipes

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.

Steps:

• Preheat broiler. Place lemons, cut side up, in a small, non-aluminum flameproof baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish.
• Squeeze the lemon pulp and juice and scrape all the cooking juices from the baking dish into a strainer supported over a bowl. Force it through and add garlic. Whisk in rosemary and extra-virgin olive oil. Keeps up to 1 week refrigerated in a tightly sealed container.
• Soak rosemary or wooden skewers in water to cover 1 to 2 hours.
• Preheat grill or broiler. Skewer 2 tuna pieces lengthwise on each rosemary sprig and brush with marinade. Season with salt and pepper and grill, turning once or twice, to medium rare, 8 to 10 minutes, depending on heat. Serve immediately.

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.