Being able to eat fresh fish in Hawaii is one of many blessings as a Kama’aina.
This Seared Ahi (yellow fin tuna) with a Lavender Macadamia nut crust and a Spicy Honey Cilantro Pineapple Sauce recipe is easy to make, but you must use fresh sashimi grade Tuna.
For the mainlanders, fresh Salmon could be a great substitute.
1 Ahi sashimi block (1/4 lb)
3 tbsp Lavender Macadamia nut seasoning
2 tbsp Macadamia Nut flour
1 tbsp Chili and garlic Macadamia nut oil
1/2 cup chopped fresh cilantro
1 tbsp Pineapple Hot Sauce
1 tbsp fresh lime juice
1 tbsp Organic Wild Honey
1 tbsp soy sauce
1 tbsp water
Season sashimi block with Lavender Macadamia Nut Seasoning (make sure to cover all four sides of the block with a heavy layer). In a saute pan heat Macadamia Nut oil to high. once oil is hot reduce heat to medium. Place seasoned sashimi block in the hot oil and seared each side counting ten seconds per each side. Remember that fish continues to cook even after is removed from heat so do not over sear it! Set seared ahi aside an place in the freezer for 10 minutes so it cools and it will be easier to cut.
Make the sauce by combining all ingredients in a bowl and mixing well. Pour sauce in a plate and set aside to place sliced Seared Ahi on top.
Once the Seared Ahi has cooled down, with a very sharp knife cut it in 1/2 inch slices. Place on prepped plate with Sauce. Garnish with shredded carrots, sliced cucumbers and bean sprouts.
Links to products you will need for this recipe: