Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chenin Blanc |
| ¼ cup | (1/2 stick) unsalted butter |
| ¼ cup | Maui Onion or other sweet onion, finely chopped |
| 1 small | Shiitake meshroom, stemmed and thinly sliced |
| 1 tablespoon | Peeled, finely chopped fresh ginger |
| 1 tablespoon | Soy sauce |
| 2 \N | Garlic cloves, minced |
| 1 tablespoon | Minced green onion |
| 1 tablespoon | Chopped fresh basil |
| 1 tablespoon | Chopped fresh mint |
| 1 tablespoon | Chopped fresh cilantro |
| 1 tablespoon | Oriental sesame oil |
| 4 \N | Pieces sashimi-grade ahi tuna, 2 ounces and 3/4 inch thick |
SAUCE
FISH
Here is a recipe for seared Sashimi by Chef Mark Ellman of a restaurant here in Maui called Avalon's in Lahaina (this is my husband's favorite and he doesn't like sushi or sashimi) FOR THE SAUCE: Boil all the ingredient except the green onion in a heavy, medium saucepan over high heat until liquid is reduced by half, stirring occasionally, about 5 minutes. Mix in the green onion.
MEANWHILE, PREPARE THE FISH: Mix the herbs together on a plate. Brush sesame oil over the ahi. Roll the Ahi in the herbs, coating it completely.
Heat a heavy, large skillet over high heat until very hot. Add the ahi and sear 20 seconds per side. Cut the ahi into ⅛ inch thick slices.
Spoon the sauce onto plates. Fan the ahi over the sauce and serve Posted to EAT-L Digest 15 Sep 96 From: Steve & Elizabeth Key <drkey@...> Date: Mon, 16 Sep 1996 11:15:36 -1000