Seared Hawaiian Ahi With Pineapple Relish Crispy Nori Cakes Tat Soi And Wasabi Aioli Recipes

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SEARED HAWAIIAN AHI WITH WILD RICE AND BASMATI RICE IN A SHIITAKE TERIYAKI BEURRE BLANC

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 36



Seared Hawaiian Ahi with Wild Rice and Basmati Rice in a Shiitake Teriyaki Beurre Blanc image

Steps:

  • Season the Ahi with salt and pepper. Heat 2 tablespoons of olive oil in a saute pan over medium-high heat. Sear the Ahi quickly until medium rare, or to your liking, about one minute on each side.
  • Set the Ahi aside and cook mushrooms in the same pan. Deglaze with sherry and reduce to medium heat. Add the scallions, teriyaki glaze, and buerre blanc to the pan and heat until combined and slightly thickened, about 3 minutes.
  • In another saute pan, heat the remaining olive oil and add the diced vegetables. Cook for 1 minute. Add the wild and basmati rice and season with salt and pepper to taste. When the vegetables are cooked and the rice is warm, pour the Japanese vinaigrette over the rice mixture.
  • Place 5 ounces of the rice mixture in the center of each plate. Pour two to three ounces of the Teriyaki buerre blanc mixture on 1/2 of the plate. Slice a 5-ounce portion of the Ahi into strips and fan over the rice and sauce. Garnish with scallions.
  • Combine the soy sauce, brown and white sugars, garlic, ginger, Japanese vinegar, and sake, and in a heavy-bottomed saucepot. Bring to a boil (the sauce will flame as the alcohol burns off). Dissolve the arrowroot in the water. Reduce the sauce to a hard simmer and add the arrowroot mixture. Simmer hard for 5 minutes more.
  • Beurre Blanc: Combine the wine, shallots, and vinegar in a small saucepan. Bring to a boil over medium-high heat. Continue boiling until 1 tablespoon of liquid remains. Lower the heat and whisk in the butter, piece by piece. When the butter is completely incorporated, remove from heat and salt to taste.
  • Japanese Vinaigrette: Combine first 5 ingredients in a stainless steel mixing bowl until blended. Using a wire whisk, pour in sugar and emulsify.

2 pounds sushi grade Ahi tuna, cut into 6 (5-ounce) portions
Salt and freshly ground black pepper
4 tablespoons olive oil
1/2 cup shiitake mushrooms, stemmed and sliced
1/2 cup white mushrooms, sliced
1/2 cup sherry
1/2 cup scallions, chopped
1 cup teriyaki glaze, recipe follows
1 cup buerre blanc, recipe follows
1/2 cup carrots chopped
1/2 cup celery chopped
1/2 cup red onions, chopped
12 ounces cooked wild rice
18 ounces cooked basmati rice
1/2 cup Japanese vinaigrette, recipe follows
3 teaspoons scallion julienne, for garnish
6 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons white sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
6 tablespoons Japanese vinegar
3 tablespoons sake or sherry
1 teaspoon arrowroot
1 tablespoon water
1 cup white wine
1 tablespoon shallots, chopped
2 tablespoons rice vinegar
1 cup cold unsalted butter, cut into small pieces
Salt, to taste
1/2 cup white vinegar
1/3 cup mirin
1/4 cup seasoned rice wine vinegar
1/2 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup sugar

PINEAPPLE RELISH

Provided by Food Network

Categories     condiment

Time 1h35m

Yield 2 cups for 12 to 16 hot dogs

Number Of Ingredients 10



Pineapple Relish image

Steps:

  • In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
  • Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

1 tablespoon oil
1 cup diced sweet onion
1/4 cup diced green pepper
1 (20-ounce) can crushed pineapple
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup cider vinegar
1 teaspoon fresh lime zest
1 tablespoon whole-grain mustard
1 clove garlic, chopped

PINEAPPLE WASABI AIOLI

Sweet, spicy & smooth. Great for grilled shrimp, chicken or seared ahi. You may want to adjust the amount of wasabi to your own spice level. I have also added a bit of crushed pineapple to the mix if running low on juice.

Provided by KauaiCarolAnn

Categories     Hawaiian

Time 30m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 5



Pineapple Wasabi Aioli image

Steps:

  • Mix together it together mayo, sour cream, soy and wasabi.
  • Add pineapple juice after it has cooled to room temperature.
  • Refrigerate at least 3 hours.
  • This is best when made the day before in order to let all the flavors marry and have a good chill.

6 ounces pineapple juice
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon soy sauce
1 tablespoon wasabi

SEARED AHI WITH BROWN RICE AND PINEAPPLE-GINGER BROTH

At Canyon Ranch, the ahi is sometimes seared on the grill. We've opted for pan-searing, given the winter weather.

Yield Makes 4 servings

Number Of Ingredients 14



Seared Ahi with Brown Rice and Pineapple-Ginger Broth image

Steps:

  • Soak kombu in 1 cup water at least 2 hours or overnight. Drain. Bring kombu and 6 cups water to boil in large saucepan. Remove kombu; discard. Add bonito; boil 2 minutes. Remove from heat; let sit 5 minutes. Mix in mirin, 1 1/2 teaspoons tamari, vinegar, sugar, and salt. Strain into medium saucepan. Add juice concentrate, ginger, and 3 teaspoons tamari; bring to simmer. Set broth aside.
  • Heat 4 teaspoons oil in large nonstick skillet over medium-high heat. Add onions; sauté 2 minutes. Transfer to bowl. Heat 2 teaspoons oil in same skillet over high heat. Add tuna; sear 2 minutes per side.
  • Meanwhile, bring broth to simmer. Mound 1/2 cup rice in each of 4 shallow soup bowls. Ladle 3/4 cup broth around rice in each bowl. Top rice with ahi and onions.
  • *Available at Japanese markets and specialty foods stores, and in the Asian foods section of some supermarkets.

1 7- to 8-inch sheet dried kombu (kelp)*
7 cups water
1/2 cup dried bonito shavings*
2 tablespoons mirin (sweet Japanese rice wine)*
4 1/2 teaspoons tamari soy sauce*
1 1/2 teaspoons rice vinegar
1 teaspoon sugar
3/4 teaspoon salt
5 teaspoons frozen pineapple-orange juice concentrate
1 tablespoon grated peeled fresh ginger
6 teaspoons olive oil
10 green onions, trimmed, cut into 1-inch lengths
4 4-ounce ahi tuna steaks
2 cups freshly cooked brown rice

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