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.
Ingredients:
- 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
Sauce:
- 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
How to do:
- 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.
Enjoy!
