Ahi Tuna Benedict

Can you tell that I’m missing my Hawaii vacation? The food was so good. I had this ahi Benedict and I am determined to remake it.

  • 1/2 cup precooked rice (sushi rice would be best)
  • Furikake
  • Oil
  • 2 eggs
  • 1/2 avocado, sliced
  • 2 shiso leaves
  • 1/4 lb sushi grade ahi tuna, sliced into 1/2” thick slices
  • Arugula micro greens or other peppery micro greens
  • Salt and pepper
  • Sriracha mayo

Mix furikake with rice to your liking. Divide rice into 2 balls and smash to make a cake. Pan fry in neutral oil like avocado until golden on each side. They should be crunchy on the outside and soft on the inside. Set on a paper towel.

Poach both eggs.

Assemble benedict with rice cake on the bottom, egg (sprinkle with salt), shiso leaf, avocado, tuna and micro greens. Top with fresh cracked pepper. Serve with sriracha mayo on the side along with a vinegary side salad.

Enjoy!!

Blistered Shishito Peppers

I love the roulette experience of eating these. You never know when you might get a spicy one. These are such an easy appetizer that can be done in less than 10 mins.

  • Fresh shishito peppers (~25)
  • Avocado oil or other neutral oil
  • Flaky salt
  • Furikake, optional
  • Ranch dip, optional
  • Togarashi, optional

Heat a cast iron skillet on med/high until water drops sizzle and evaporated quickly.

Toss peppers with oil to just coat.

In a single layer with sufficient space between each pepper, put peppers on hot skillet. Let sit 2-4 mins until brown and blistered. Turn and blister the other side. Note, it will get a little Smokey so keep your exhaust on.

Once blistered, you want the peppers to remain a little crunchy. So don’t over cook or they’ll get too soft and unpleasant. Remove from skillet and toss with salt and any other toppings of your choice. Serve with dipping sauce or plain.

Enjoy!

Spicy Ahi Poke

I posted a poke recipe before and it’s great. This time, I tried making a version we recently had in Oahu called the CA roll poke. It’s the perfect combination of fresh and decadent. Make this and eat it over rice or salad.

Spicy Ahi Poke on the left, other poke recipe on right
  • 1/2 lb sushi grade ahi tuna, diced into 1/2” chunks
  • 1/4 cup kewpie mayo
  • 3 TBSP Sriracha
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp freshly grated ginger
  • 1-2 green onion, thinly sliced
  • 1/4 hot house English cucumber, super thinly sliced
  • 1 avocado, diced into 1/4” chunks
  • 1-2 TBSP tobiko

Mix mayo, sriracha, soy sauce and sesame oil. Taste and adjust to your liking (it will mellow a bit).

Combine tuna, veggies and sauce. Do not over mix or you’ll have smashed tuna and the avocado pieces will disappear

Refrigerate for at least 20 mins or up to 1 day.

Serve with shiso leaf, pickled ginger, and furikake, over rice or salad and wasabi lotus chips on the side if you can find them.