Salad Category

Sesame Seared Ahi with Kula Greens and Wasabi Sesame Dressing

James McDonald, Executive Chef,
Pacific 'O Restaurant

4 Hawaiian ahi fillets ( 3 oz. each)
2 teaspoons roasted tahini sesame seed butter (Maran)
3 tablespoons white sesame seeds
1 tablespoon black sesame seeds
Salt and pepper to taste
1/4 cup peanut oil
garnish:
3 ounces rice stick (Sailing Boat brand)
1 large Maui onion
1 large organic vine ripened tomato
1 ounce Puna goat cheese, crumbled
1 tablespoon olive oil
Salt and pepper to taste
6 ounces Kula greens (mixed baby lettuces)
Wasabi Sesame Dressing
Wasabi Glaze
1 teaspoon red hana ebi, optional
1 teaspoon turmeric powder
Vanda orchid confetti

Spread ahi fillets on one side with tahini butter. Combine white and black sesame seeds. Season with salt and pepper, then dip the same side into sesame seed mix. Heat oil in a non-stick pan over medium high heat and add fish to pan, seeded side down. Se ar for approximately 2 to 3 minutes, then turn fish over and finish to desired temperature. Remove from pan. Deep fry rice sticks at 375；. until puffy, approximately 5 seconds. Peel Maui onion and cut lengthwise into 12 equal pieces with root still intac t. Heat a pan with olive oil to medium high and brown onions on one side, turn, season and brown on other side. Remove and reserve. Blanch tomato for 15 seconds boiling water. Peel and place in a wood smoker for 15 minutes, then seed and dice. Arrange som e crispy rice sticks in the center of plate. Arrange Kula greens on noodle nest. Ladle Wasabi Sesame Dressing over greens and place ahi on top. Arrange three onion sections on plate, sprinkle with Puna goat cheese and add smoked tomato. Squirt Wasabi Glaz e on rim of plate and garnish with hana ebi, turmeric and a vanda orchid. Decorate each plate with Wasabi Glaze on rim of plate and garnish with hana ebi, turmeric and vanda orchid confetti. Makes 4 servings. Note: Ahi is best served at a temperature of medium rare to medium to prevent drying of delicate product.

Wasabi Sesame Dressing
1 1/2 tablespoons wasabi powder
1/8 cup water
1 tablespoon low salt soy sauce (Aloha brand)
3 tablespoons rice wine vinegar
1 tablespoon puree sesame oil
3/4 cup peanut oil
1/4 egg , beaten
1 tablespoon black and white sesame seeds

In a bowl, mix wasabi and water, cover and let stand five minutes. Place in a blender with all other ingredients, except sesame seeds. Blend to a creamy consistency. Pour into a container and fold in sesame seeds. Refrigerate until needed.

Note: Dressing may be stored in refrigerator for up to two weeks.