Stuffed Ahi Recipe

Prepare stuffing

Preheat oven to 400°F (200°C). In a skillet over medium heat, melt 3 tbs butter, add minced shallot and garlic and cook until softened and fragrant, about 2 minutes. Transfer to a bowl and let cool slightly. Add lump crabmeat, panko, chopped chives, parsley, Dijon, lemon zest, lemon juice, Worcestershire, 1 tsp salt and 1/2 tsp pepper. Gently fold until combined—do not overwork the crab to keep lumps intact. If mixture seems dry, add 1 tbs melted butter or 1–2 tsp water.

Prep Ahi

Pat Ahi steaks dry with paper towels. Using a sharp knife, cut a pocket into the side of each steak: slice horizontally about two-thirds through to create a cavity for the stuffing. Lightly brush exterior with olive oil and season both sides and the interior cavity with a pinch of salt and pepper.

Stuff & sear

Divide crab stuffing evenly among the 4 steaks, pressing gently into each pocket and mounding slightly on top. Heat a large ovenproof skillet over medium-high heat with 1–2 tbs olive oil. When shimmering, sear each stuffed steak 1 minute per side just to brown the exterior (including top where stuffing is exposed) — you are not cooking through. This step builds color and flavor.

Bake

Transfer the ovenproof skillet to the preheated oven and bake 6–8 minutes for rare-medium-rare ahi (internal temp 115–120°F / 46–49°C) and 8–10 minutes for medium (125°F / 52°C). If using a baking dish, arrange steaks in a single layer and bake same timings. Remove from oven and rest 3–4 minutes before serving.

Make hollandaise (stovetop / double boiler method)

While the Ahi bakes, whisk 3 egg yolks with 1 tbsp lemon juice and 1/2 tsp Dijon in a metal bowl. Place the bowl over a pot of barely simmering water (double boiler) ensuring the bowl bottom does not touch the water. Whisk continuously until the mixture thickens and ribbons form, about 3–5 minutes. Remove from heat. Very slowly drizzle in the 6 tbs melted warm butter while whisking constantly until sauce is emulsified and silky. Season with 1/2 tsp salt and 1/8 tsp cayenne. Keep warm in a thermos or over very low heat, whisking occasionally. If sauce begins to separate, whisk in 1 tsp warm water to re-emulsify.

Place potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain well and return to the hot pot to dry for 1 minute. Mash with butter and warmed milk until smooth and creamy. Season with 1 tsp salt and 1/2 tsp pepper. Keep warm and cover until plating.

Bring a pot of salted water to a boil. Blanch the trimmed green beans 2 minutes until bright green and slightly tender, then immediately plunge into an ice bath to stop cooking. Drain and pat dry. In a skillet over medium heat, warm 1 tbs olive oil and 1 tbs butter. Add sliced garlic and cook 30 seconds until fragrant (do not brown). Add green beans, toss to coat, sauté 2–3 minutes until heated through. Season with 1/2 tsp salt, 1/4 tsp pepper and finish with a squeeze of lemon juice. Keep warm.

Place a scoop of mashed potatoes on each plate and arrange a stuffed Ahi steak beside it. Spoon several tablespoons of warm house hollandaise over the crab-stuffed portion of each steak. Add a portion of sautéed green beans. Garnish with extra chopped chives and lemon wedges. Serve immediately.