Maui Onion and Sesame Seed Crusted Seared Ahi

Recipe courtesy Lahaina Grill
TOTAL TIME: 1 hr 20 min
Prep: 35 min
Inactive Prep: --
Cook: 45 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 3 tablespoons olive oil
  • 1 pound Maui onions, sliced thin, for caramelizing
  • 4 (6-ounce) ahi tuna steaks, 2-inches thick
  • 12 ounces thinly sliced, dehydrated, and crushed Maui onions
  • 1 tablespoon white sesame seeds
  • 1 cup premium Jasmine rice
  • 1 Tahitian vanilla bean, split
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon unsalted butter
  • 2 cups clam or fish broth
  • APPLE CIDER-SOY BUTTER VINAIGRETTE:
    • 4 ounces soy margarine, chilled and cubed
    • Salt and freshly ground black pepper
    • 1/8 cup finely chopped chives
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    Directions

    To prepare ahi:
    In a heavy bottom saucepan over high heat, heat 2 tablespoons olive oil and add the sliced onion. Cook the onions, constantly stirring until onions caramelize. Set caramelized onions aside.

    Heat 1 tablespoon olive oil in a large skillet. Roll the tuna in the dehydrated and crushed onions and sesame seeds. Sear on all sides until browned and to desired doneness (rare to medium-rare doneness is recommended).

    To make Vanilla Bean Jasmine Rice:
    In a medium saucepot, cook rice over medium heat with vanilla bean, shallots, butter, and broth. Bring to a boil, reduce heat to medium-low, and cover the saucepot with a lid. Simmer until all of the liquid is absorbed and the rice is cooked, about 8 minutes. Remove from heat and fluff the rice with a fork.
    To make Apple Cider-Soy Butter Vinaigrette:
    In a medium saucepan, combine both vinegars and apple juice over medium heat. Reduce the liquid mixture to 1/2 cup. Just before serving, stir in the cold butter and margarine in small quantities while whisking over medium heat. Place in a blender and blend for just a few seconds. Season with salt and pepper.

    Serve the tuna steaks alongside Jasmine rice and caramelized onions, drizzled with the vinaigrette and sprinkled with chives.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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