Macadamia Crusted Ahi Tuna Recipes

CRISPY MACADAMIA CRUSTED AHI TUNA WITH KONA COFFEE BBQ SAUCE PURPLE POTATO PUREE

Steps:

• In a sauce pan coated lightly with canola oil, caramelize the onions, ginger, garlic and jalepenos. Add tomatoes and coffee and bring to a simmer. Using a hand blender, buzz until smooth and check for seasoning, adjust with pink salt and black pepper, to taste.
• For the potato puree, boil the potatoes until fork tender. In a sauce pan, reduce the cream with the garlic cloves by 1/3. Hand mash with the potatoes and check and adjust seasoning. Fold in the chives.
• Season the tuna well. Dredge the tuna in flour, then eggs, then nuts. Shallow fry in canola oil on all sides. Keep the tuna rare.
• Slice the tuna on the bias. On a large plate, sauce the plate with the BBQ sauce. Place a small mound greens down and drizzle with lime juice. Top with mashed potatoes, then top with tuna.

GRILLED MACADAMIA-CRUSTED TUNA WITH PAPAYA SALSA

Steps:

• Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts.
• Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.

MACADAMIA NUT CRUSTED MAHI MAHI

Steps:

• Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
• Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
• Remove from the oven and allow to stand 10 minutes before serving.

SEARED MACADAMIA CRUSTED TUNA

Steps:

• Cut tuna into 6 blocks. Salt and pepper all sides of the fish. Roll in the egg white and then into the nuts. Sear in a lightly oiled cast iron pan to desired doneness.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Steps:

• Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
• Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
• Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

MACADAMIA-CRUSTED MAHI MAHI

Steps:

• Place the bread crumbs, nuts, salt and pepper in a food processor; cover and pulse until nuts are finely chopped., In a shallow bowl, whisk egg and water. Place flour and nut mixture in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with nut mixture., In a large skillet, heat oil over medium heat; cook fillets for 3-4 minutes on each side or until golden brown., Meanwhile, in a small microwave-safe bowl, combine the brown sugar, soy sauce and ginger. Microwave, uncovered, on high for 30-60 seconds or until sugar is dissolved. Drizzle over fish.

MACADAMIA CRUSTED AHI TUNA

Steps:

• 1. Season fish with salt and pepper. Rub 1 tablespoon of the olive oil and all of the thyme and tarragon on each tuna fillet. Press chopped macadamias on each side of the fillets.
• 2. Put garlic, shallots, and remaining 1 tablespoon olive oil in sauté pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and sauté until done.
• 3. Serve immediately, each serving garnish with a fresh lemon wedge.