Pole-and-line-caught maguro (yellowfin, ahi tuna) from the pristine waters of Hawaii is seasoned simply with sea salt and cracked pepper, then seared over high heat for two minutes per side.
Served with a sweet and sour puree of pineapple and mango seasoned with tōgarashi (dried Japanese chili peppers) and a splash of fresh lime juice.
Pan-Roasted organic edamame completes the dish..
While yellowfin tuna is found throughout most of the world’s oceans, troll/pole-caught from U.S. waters are contain less mercury than the larger longline and purse seine-caught fish found in international waters. Hawaii enforces strict bycatch regulations, helping this fish to earn a “best choice” rating from Seafood Watch.
Pole-and-line-caught US Atlantic yellowfin tuna is quickly seared in ginger and lemongrass-infused coconut oil and served with a fresh habanero mango sauce..
Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce
3 tablespoons virgin coconut oil
1 tablespoon freshly-grated ginger
1 6″ piece fresh lemongrass, split
2-3 sprigs fresh cilantro
1/2 fresh habanero, stemmed and seeded
Melt coconut oil over medium heat until very hot but not smoking . Add ginger, lemongrass, cilantro and chile, remove from heat and allow to steep 20 minutes. Discard lemongrass.
1 fresh mango, peeled and cut into chunks
2 tablespoons freshly-squeezed Mayer lemon juice
1 tablespoon black sesame seeds
the ginger, cilantro and chile from above recipe
1 tablespoon infused oil from above recipe
Add all ingredients to the bowl of a food processor and pulse until smooth, adding water as needed to achieve a spoon-able consistency. Adjust for salt and chill until ready to serve.
very fresh tuna steaks, about 1 inch thick
2 tablespoons infused oil from above recipe
freshly-ground red and black peppercorns
Heat a cast iron skillet over medium heat for 10 minutes. Coat tuna with infused oil and season with salt and pepper. Sear about 1 minute per side for rare, then transfer to a cutting board and allow to rest 5 minutes before carving into 3/8 inch thick slices. Spoon mango sauce into the center of a plate and arrange tuna on top. Garnish as you like.