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Seared Island Ahi with Lilikoi Kauai Shrimp Salsa by Chef Roy Yamaguchi

This Seared Island Ahi with Lilikoi Kauai Shrimp Salsa  is a recipe from Chef Roy Roy Yamaguch websiteYamaguchi of Roy's Restaurant.

 

 

 

 

 

 

 


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Lilikoi Shrimp Salsa
4 oz. Extra Large Kauai Shrimp (about 4), peeled, deveined, and diced
½ tbsp. Olive Oil
¼ cup Minced Maui or other sweet white onion
1 Large Kamuela Tomato, peeled, seeded, and finely diced
2 tbsp. Finely Sliced Scallion (including green parts)
1 tbsp. Palm Sugar or Granulated White Sugar
2 oz. Passion Fruit Syrup
1 tbsp. Minced Fresh Cilantro
1 tsp. Tabasco Sauce
Salt to taste
Freshly Ground Black Pepper

Tuna
4(7 oz.)Ahi Tuna Steaks
3 tbsp. Peanut Oil
Salt to taste
Freshly Ground Black Pepper


Cooking Process:

Put the shrimp in a small bowl and toss with the olive oil to coat. Set a dry stainless-steel sauté pan over high heat and, when hot, add the shrimp. Sear, turning often, until evenly pink, about 1 minute.

Transfer to a non-reactive bowl and add the passion fruit syrup, onion, tomato, scallion, cilantro, Tabasco sauce, palm sugar, and salt and pepper to taste.

Toss well to combine. Cover and refrigerate. Put the ahi on a plate, coat with the peanut oil, and season with salt and pepper to taste.

Set a dry cast-iron skillet over high heat for 2 to 3 minutes, and when hot, sear the Ahi for about 30 seconds on each side for rare, or about 1 ½ minutes on each side for medium-rare. Transfer the ahi to serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.

Note: the Ahi can be substituted with chicken, pork or salmon.

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Reviewed on: Jul 8, 2020 By
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