Seared Ahi with Passion Fruit-Shrimp Salsa
From the 2002 KLO dinner — Hawaiian Luau
Seared Ahi with Passion Fruit-Shrimp Salsa
Ingredients in boldface have separate recipes, which follow the main recipe.
- Passion Fruit-Shrimp Salsa
- 4 ahi tuna steaks, about 7 oz each
- 3 Tbsp peanut oil
- salt & ground black pepper
Prepare the salsa and set aside.
Coat the ahi steaks with the peanut oil and season with salt & pepper. Heat a dry cast-iron skillet and sear the ahi over high heat for about 15 to 20 seconds each side for rare, or about 1 minute each side for medium-rare). Place the steaks on serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.
Passion Fruit-Shrimp Salsa
- 1 ripe passion fruit
- 4 or 5 extra-large shrimp (about 4 oz), peeled, deveined, & diced
- 2 tsp olive oil
- 1/4 cup finely chopped Maui onion
- 1/2 cup peeled, seeded, & finely diced tomatoes
- 2 Tbsp finely sliced scallions
- 1 Tbsp finely minced fresh cilantro
- 1 tsp Tabasco sauce
- salt & ground black pepper
Scoop out the pulp from the passion fruit and press through a fine sieve. Reserve the juice, about 1 Tbsp.
Coat the shrimp in the olive oil and sear in a skillet over high heat until cooked through. Transfer to a stainless steel mixing bowl, add the passion fruit juice and remaining ingredients, and toss well to combine.