Oliʻs Kitchen Recipe

Keep the cooked short-grain rice hot. Divide the hot rice into 4 warm bowls (about 1 cup per serving). Sprinkle 1/2 teaspoon toasted sesame seeds over each bowl and offer furikake or Hawaiian seasoning and a lime wedge at the side so diners can season to taste.

Arrange bowls on a tray or table near the serving area. The concept of an oli (chant) is cultural; if presenting a short chant or acknowledgment before serving is appropriate and permitted in your context, do so respectfully.

Pat the ahi tuna steaks dry with paper towels. Season both sides lightly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

In a shallow dish, whisk together 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon honey, 1 teaspoon grated ginger, 1 minced garlic clove and 1 tablespoon lime juice. Reserve 1 tablespoon of this mixture to brush the fish at the end and use the rest as a quick marinade.

Place the tuna in the marinade for 5–10 minutes (do not marinate longer than 15 minutes or the soy will start to cure the fish). Meanwhile, place 1 tablespoon toasted sesame seeds on a plate and press the edges of the steaks into the seeds to create a light sesame crust on the sides (optional).

Heat a heavy skillet or grill pan over high heat until very hot. Add 1 teaspoon neutral oil and swirl to coat. Sear tuna steaks 45–60 seconds per side for rare (adjust to 1–2 minutes per side for medium), pressing gently so the sides touch the pan for even searing. You want a caramelized exterior and rare center for best texture.

Brush the reserved tablespoon of marinade over the seared steaks, then remove from heat and let rest 2–3 minutes. Slice each steak thinly on the bias into 4–6 slices per steak.

Scatter sliced green onions over the sliced tuna and sprinkle the 1 tablespoon toasted sesame seeds used for garnish. Serve immediately beside the rice bowls.

If using, combine the 1/2 lb diced ahi with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 2 tablespoons finely chopped sweet onion or shallot, 1/4 teaspoon chili flakes or minced Hawaiian chili, 1 thinly sliced green onion and 1/2 tablespoon toasted sesame seeds in a bowl. Toss gently to combine and chill for 5–10 minutes to meld flavors.

Serve a small spoonful of the poke-style relish alongside or atop a portion of rice or a slice of grilled ahi, as desired.

In a small bowl whisk together the shoyu-sesame dressing: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon honey, 1/4 teaspoon grated ginger and a pinch (1/8 teaspoon) black pepper until combined.

Toss the mixed baby greens with 2 tablespoons of the dressing and the cucumber slices just before serving to keep greens crisp. Divide into 4 small side portions.