Seared Hawaiian Ahi with Hawaiian Pineapple and Maui Onion Relish

Jean Marie Josselin
A Pacific Cafe

Relish

1 cup Hawaiian pineapple, diced, small cubes
1/2 cup Maui onions, diced
1/2 large red bell pepper, julienne cut
3 tablepoons fresh Hawiian sage, chopped
3 tablespoons fresh Chinese parsley, chopped
3 tabespoons red wine vinegar
2 tablspoons Hawaiian ginger, chopped
1 tablespoon garlic, chopped
2 tablespoons low sodium soy sauce
1/4 cup Hawaiian macadamia nut oil
salt and pepper to taste

Combine all ingredients in a mixing bowl to make relish, set aside.

Fish

4 Cryofresh ahi (yellowfin or bigeye tuna) 7 oz. grade "A" fillets, thickly sliced*
1/2 tablespoon Cayenne pepper
2 tablesoiibs whole white sesame seeds
1/2 tablespoon paprika
1/2 tablespoon powdered ginger
1/4 cup Hawaiian macadamia nut oil
salt to taste

In a mixing bowl combine all ingredients to make marinade. Cover ahi and marinate for 15 minutes. Char the ahi on both sides for 30 seconds in a wok. Put relish in the center of a serving plate and place the ahi slices around it. Place sauces (optional) between ahi. Makes four servings.

Red Bell pepper and Hawaiian Macadamia Nut Pesto

3 whole red peppers, blanched and peeled
3 teaspoons garlic, minced
1/4 cup Hawiian macadamia nuts, chopped
1/4 cup macadamia nut oil

Blend red bell pepper and garlic in a food processor or blender until liquified. Add macadmia nuts and blend until smooth. Add salt and pepper to taste. Add the macadamia nut oil a little at a time until completely blended. Accompany with classical beurre-blanc sauce with Hawaiian sage and black pepper.