Last Wave Late Night Plates Recipe

Prep the ahi

Trim any sinew from the ahi and cut into 6 equal pieces thick enough for a slider patty (about 1/2"–3/4" thick). Pat dry with paper towels.

Marinate

In a bowl combine 3 tbs soy sauce, 1 tsp sesame oil, 1 tbs lime juice, 2 tbs toasted sesame seeds and sliced green onion. Toss the ahi pieces gently to coat and let sit 8–10 minutes at room temperature (no more than 20 minutes total).

Season and sear

Season both sides of each ahi piece with 1/2 tsp salt and 1/4 tsp black pepper. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbs neutral oil and swirl. Sear ahi 30–45 seconds per side for rare (adjust to 60–90 seconds per side if you prefer medium). Remove to a plate and let rest 2 minutes, then slice thinly if desired for easier slider bites.

Assemble sliders

Toast slider buns lightly in the same pan (cut-side down) 20–30 seconds until golden. Mix 3 tbs shredded cabbage with 3 tbs slaw dressing. Spread a generous teaspoon of wasabi aioli on each bun bottom, top with a small mound of slaw, a portion of seared ahi, a spoonful of spicy mango huli slaw, and top bun. Garnish with microgreens and pickled ginger if using.

Cook fries

Cook 1 lb frozen shoestring fries according to package instructions until crisp (bake or fry). Season with 1 tsp salt and 1/4 tsp black pepper immediately after cooking and transfer to a large mixing bowl.

Make volcano sauce

In a small skillet over medium heat melt 3 tbs butter. Add 4 cloves minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and whisk in 2 tbs gochujang, 1 tbs Sriracha and 1/2 tbs lime juice until smooth.

Toss fries

Pour the warm volcano sauce over the hot fries and toss thoroughly to coat. Scatter 1/4 cup grated Parmesan and sliced green onion over the fries and toss lightly. Taste and adjust salt if needed.

Plate

Serve immediately on a large platter with lime wedges alongside for squeezing.

Combine 1 diced mango, 1/2 diced red bell pepper, 2 tbs chopped cilantro, 3 tbs mayonnaise, 1 tsp Sriracha, 1 tsp rice vinegar and 1/4 tsp salt in a bowl. Stir until evenly coated. Refrigerate up to 1 hour to let flavors meld. Use some on sliders and reserve remainder for serving alongside fries.

Whisk together 1/2 cup mayonnaise, 1 tsp wasabi paste, 1/2 tsp lime zest and 1/2 tsp soy sauce with 1/8 tsp salt until smooth. Taste and adjust wasabi level as desired. Refrigerate until ready to assemble sliders.

Arrange 6 assembled sliders on a platter next to the volcano garlic fries. Garnish with lime wedges, pickled ginger and microgreens. Serve immediately so fries remain crisp and ahi remains tender.