Chef Nick Magaoays Smokey Seared Ahi With Watercress Salad
Chef Nick Magaoay of the Four Seasons Resort Lanai joins us on Cooking Hawaiian Style to make a smoked salt seared ahi served on a watercress tofu salad.
Smokey Seared Ahi with Watercress Tofu Salad
4-5 oz block fresh Ahi, yellow fin
1/2 table spoon smoked Hawaiian salt
1/4 tablespoon black pepper, fresh crushed
2-3 table spoons olive oil, for searing
Watercress Salad with Dressing
¼ cup watercress, chopped
¼ cup tofu, cubed or sliced
¼ cup tomatoes, diced
1 ounce red onions, sliced thin
1/4 cup Aloha shoyu
1/2 teaspoon sesame oil
1 1/2 teaspoon brown cane sugar
1 tablespoon olive oil
2 -3 teaspoons ginger root, fine grated no fiber.
Season ahi block evenly on all sides with oil, smoked salt and black pepper. Heat saute pan with lite oil for searing of the ahi block. Place ahi in pan once pan is hot. Seared on all sides evenly for 7-10 seconds. keeping majority of the fish rare. let rest for 2 minutes and slice thin with a sharp knife.
Salad with Dressing
Mix shoyu, sesame oil, sugar and oil and serve over fresh water cress, soft tofu, tomatoes and thin sliced red onions. Drizzle dressing over ahi and salad just before serving.