As mentioned in my previous post, I recently took a trip to Maui. Most of my focus that weekend was on exploring the less traveled parts of the island. Thankfully, there are still a few portions of the island not overrun with tourists. For exactly that reason, I opted to stay in Kapalua, at the Ritz Carlton. Hey, I said less traveled, I didn’t say anything about forgoing luxury! One of the numerous highlights of staying at the Ritz was a meal I had at their restaurant, Banyan Tree. It perfectly fused together all the flavors of the island. I particularly enjoyed an appetizer of onion crusted seared Ahi. When I asked the chef about it, I was surprised to discover that despite its sophisticated presentation and flavor, it was quite simple to make. Chef was kind enough to share the recipe with me. Tonight I’m making the dish myself, and reliving the amazing meal I had a few months ago.
Despite being an only child, I was raised to share. So I am posting the recipe here. You can thank me later.
Banyan Tree’s Onion Crusted Seared Ahi
6 ounces sushi grade Ahi tuna
Bunch of Maitake mushrooms, about 1 cup
10 snow peas
2 cloves garlic, sliced
4 slices pickled daikon
2 tablespoons dehydrated onion
1 tablespoon toasted sesame seeds
2 pieces rice paper
½ teaspoon salt & pepper
2 tablespoons oil, such as algae oil or olive oil
Rub the dehydrated onion onto the Ahi. Add the salt and pepper. Set aside. Pour the oil into a frying pan and heat on medium-low heat. Once hot, sear the Ahi on all sides, in the frying pan. Remove the Ahi from the pan. Turn the heat up to medium and sauté the mushrooms, snow peas, and garlic, until tender. Transfer the sautéed mushroom mixture to two plates. Slice the Ahi into six slices and place three slices on top of the mushrooms on each plate. Top with pickled daikon, toasted sesame seeds, and a rice cracker. Serve immediately.