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Wok Charred Ahi: (Serves 2)
"We first discovered tataki, the traditional Japanese technique for seared Tuna more than 15 years ago, when virtually no one in the US was serving it. We put our own spin on it, and it's been on the menu ever since." --Peter Merriman
Wok Charred Ahi Marinade
1/2 cup vegetable oil
2 tsp. chopped shallots
2 tsp. fresh grated ginger
2 tsp. crushed garlic
1 tsp. dried thyme
1 tsp. dried marjoram
2 tsp. crushed, dried chilis 1/2 tsp. cayenne pepper
1/2 tsp. salt
juice from 1/2 lemon juice
Mix all ingredients together.
To use, roll two, sashimi-style cuts of Ahi in marinade, and sear in a hot wok or hot skillet, 30 seconds on a side. Slice and serve with Dipping Sauce and Slaw.
Dipping Sauce for Wok Charred Ahi
2 Tbsp wasabi powder
2 Tbsp water
1 cup Yamasa shoyu
1/3 cup fresh lemon juice
1/3 cup mirin (Japanese sweet cooking wine)
Make a thick paste with the water and wasabi powder. Add the shoyu, lemon juice and mirin and mix well.
Slaw for Wok Charred Ahi (Makes 3 portions)
1-1/2 cups Chinese cabbage, thinly sliced
1/2 cup mung bean sprouts
1/2 cup Bermuda onion, thinly sliced
1/4 cup cilantro, chopped
Slice as directed, and mix all ingredients together. Chill until ready to serve. Divide into portions. Top with seared, sliced ahi.
Here is a favorite recipe, from Merriman's Chef Neil Murphy, included in our catering menu:
Mauna Kea Chevre and Mango Quiche: (Serving for 16)
Ingredients:
4 Whole Eggs
4 Egg Yolks
1/2 Qt. Cream
Salt & Pepper (to taste)
4 Mangoes (peeled & sliced)
Directions:
Bring cream to boil.
Temper eggs.
Pour into pie shell and then top with mango.
Top with sauteed Maui onion & Mauna Kea Chevre (goat cheese).
Bake at 325 degrees for approximately 45 minutes. Remove from oven and let cool before serving.
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