ABSOLUTELY AMAZING AHI
This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
Provided by JULESKICKS2
Categories Appetizers and Snacks Seafood
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
- Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 6.1 g, Cholesterol 25.5 mg, Fat 8 g, Fiber 3 g, Protein 15.8 g, SaturatedFat 1.2 g, Sodium 1227.2 mg, Sugar 1 g
AHI POKE SALAD
You can find this appetizer all over Hawaii, it is a raw tuna salad that my aunt makes. During the hot summer months, it is especially refreshing as a mini entree! Cold, tasty and good for you!
Provided by SKYELIGHT
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 3 g, Cholesterol 63.8 mg, Fat 5.6 g, Fiber 1 g, Protein 33.9 g, SaturatedFat 1 g, Sodium 77.9 mg, Sugar 1 g
CHARRED AHI TUNA WITH SUN-DRIED TOMATO TAPENADE AND FARROTTO SALAD
Steps:
- In a cast iron skillet, on high heat or over a charcoal grill, cook the tuna steaks on each side for just 2 to 3 minutes, keeping the fish on the rare side of medium rare. Spread 2 tablespoons of artichoke tapenade on the fish after turning them over the first time.
- Serve with lemon wedges and Faro Salad
- In a food processor, puree all the ingredients together. Set aside. (This also makes a great crostini topping.)
- In a heavy-bottomed saucepan on medium heat, sweat the onions and garlic in the oil and butter until translucent, about 5 minutes. Add the faro and saute for 1 minute more, so that each grain is coated with oil. Add the water and bring to a boil. Lower the heat to a simmer and cover for 35 to 40 minutes, or until liquid is absorbed and faro is cooked. Turn off heat and let the faro rest covered for another 10 minutes. Stir in cheese, tomatoes and parsley. Season, to taste.
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