I have been so busy that it was 3:30 before I realized I hadn’t posted anything today; I guess it doesn’t hurt that I worked until midnight last night and was up by 4 a.m. this morning working some more. Which is as good an explanation as any for why I haven’t commented on any blogs today (stupid life, interfering with my fun). Then I had a moment of panic because I couldn’t recall what I had planned to post today – until I remembered that it is Travel Tip Thursday over at Pseudo’s place.
I don’t have anything travel related today, not that I can just whip up and throw out there, but I do have an interesting recipe. Psuedo’s post is about Roy’s Restaurants – Roy Yamaguchi is a world-renowned chef who has almost single-handedly defined Hawaiian/Asian/Fusion cuisine. I could be exaggerating, but I don’t think so. He has a restaurant on every major island and for Beloved and I, no trip to Hawaii is complete without a visit to Roy’s.
This recipe was inspired by Roy’s classic appetizer, Blackened Ahi with Soy Mustard Sauce (Ahi is, of course, that deeply red tuna that is so good as sashimi). It’s a superb dish, but I really like mangoes, so I accompany it with a sweet and spicy salsa. The tuna is best quickly seared, and served very rare.
Blackened Ahi with Mango Salsa
2 sashimi-grade Ahi filets, about 4 – 5 oz. each
1 1/2 tablespoons paprika
1/2 tablespoon ground cayenne pepper
1/2 tablespoon pure red chile powder
1/4 tablespoon freshly ground white pepper
1 ripe mango, peeled, seeded and diced
1 tablespoon sugar
1/3 cup finely diced red onion
1 – 2 jalapeno peppers, seeded and minced
1 tablespoon fresh lime juice
1/3 cup fresh cilantro, finely chopped
In a medium, non-reactive bowl, sprinkle the sugar over the mango; stir well and refrigerate for 30 minutes to an hour. Stir in the onion, jalapenos and lime juice; cover and refrigerate for at least one additional hour, to allow the flavors to blend. Stir in the cilantro just before serving.
Mix all of the blackening spices together on a plate, and dredge the ahi on all sides. Heat a lightly oiled cast iron skillet until nearly smoking and sear the tuna over high heat until desired doneness (about 15 – 30 seconds per side for rare; about 1 minute each side for medium-rare).
To serve, thinly slice and arrange the tuna on two plates; garnish each serving with about 1/4 cup of the salsa. Serve immediately.