Seared Ahi w/Barley Salad
Fresh seared ahi served on a bed of barley salad marinated in a light red wine vinaigrette.
- 1 lb sashimi grade ahi
- Salt, Pepper
- Sesame Seeds
- 1 cup barley
- 3 cups Water
- 2 tablespoons olive oil
- 3 tablespoons Red wine vinegar
- 1 tablespoon Aloha shoyu soy sauce
- salt, pepper to taste
- 1 cup grape tomatoes
- 1 cup cucumber; diced and peeled
- 1/4 cupFresh Basil, chopped
- 1/2 cup sweet maui onions, diced
Additional optional items to add include pine nuts, macadamia nuts, olives, feta...
Season fish with salt and pepper and roll in sesame seeds. Sear fish for 2-3 minutes on each side or according to preference.
Add barley to boilng water. Return to a boil, reduce heat and cover, simmering for 30-40 minutes. Drain remaining liquid and return the barley to the pan. Cover and allow the barley to steam, off the burner, for an additional 10 minutes.
Mix olive oil, red wine vinegar, shoyu, salt and pepper. When the barley has steamed off excess liquid, Add vinaigrette mixture.
Refrigerate overnight, or until completely cool. Add grape tomatoes, cucumber, basil and red onion and toss. Adjust seasonings.
Once barley salad is chilled, plate barley, slice seared ahi and arrange over barley salad. Garnish with pieces of chive.