Guest Post - Maui Onion & Sesame Seed Crusted Ahi Tuna

Howdy folks, today I have a little treat in store for you. I had a email a few weeks back from a lovely lady called Kendra Thornton who is a travel expert with a longing to seek out great food whilst on her travels, she has been travelling the world since she was 3 months old. That's a whole lot of travels.

Kendra noted my love of authentic Asian food and sent me this amazing recipe to share with my readers. You lucky people you! She discovered this recipe whilst in Hawaii and i can't wait to give it a go.

Guest Post by Kendra Thornton - Maui Onion & Sesame Seed Crusted Ahi Tuna

When my husband and I were vacationing in Hawaii, there was one restaurant that really sticks in my mind. It was the Lahaina Grill and one dish in particular was so delicious that I refused to walk away from the restaurant without getting the recipe! I’m talking about the Maui Onion & Sesame Seed Crusted Seared Ahi.

Just thinking about it now, I wish I could go back and have it again, but luckily for me, I discovered how it’s made and am able to replicate this meal back in my home in Chicago. It serves as a fabulous exotic Asian meal that is always a hit at dinner parties. I've done it once for some friends here on the east coast, and I’ll be doing it again soon and wanted to share with you how it’s made.

2 Ahi tuna steaks, about 5 cm thick
350ml of dehydrated crushed onions
475ml chopped onions
45ml of olive oil divided
15ml raw sesame seeds

240ml jasmine rice
15ml minced shallots
15ml unsalted butter
480ml fish stock
1 vanilla bean

240ml white vinegar
480ml apple juice
480ml apple cider vinegar
168g unsalted butter
4 leaves of chives finely chopped

1. Caramelize the 480ml of onions over medium high heat with 2 tablespoons of oil. Set aside.

2. Heat the remaining tablespoon of oil in a large skillet. Roll the fish in the dehydrated onions and sesame seeds. Brown all over.

3. Combine the rice, minced shallots, unsalted butter, fish stock and vanilla bean; bring to a boil. Reduce the heat, and cover. Simmer until the rice absorbs the stock. Remove from heat and fluff the rice.

4. Mix the vinegars and apple juice over medium heat. Stir until reduced to 1/2 cup. Just before serving, cube the 168g of cold butter. Add it in small quantities, and continue to mix over medium heat. Pour mixture into blender and pulse.

5. To serve put a bed of rice down with a fillet on top. Top with caramelized onions. Drizzle the vinaigrette over it all and place some fresh chives over that. Goes best with steamed vegetables; you can’t go wrong with baby carrots.

Although you don’t have to stay in some of the top hotels in Maui or go to Hawaii to in general to get the taste of the island. Try it out, it serves two in case you want to go the romantic route!