Hawaiian Ahi Tuna Tartare Recipe
Molokai Sweet Potato Chips
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Ingredients
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Tuna Tartare
Molokai Sweet Potato Chips & Garnish
Method
Tuna Tartare
- 1
Prepare tuna
Keep the sushi-grade ahi tuna very cold. Trim any sinew or dark portions and pat dry with paper towels. Using a very sharp knife, cut the tuna into small 1/4-inch dice. Place diced tuna in a chilled bowl and set aside in the refrigerator while you prepare other components.
- 2
Mince aromatics
Peel and finely mince the shallot. Thinly slice the white and light-green parts of the scallions; reserve the green tops for garnish. Finely chop the cilantro leaves. Grate the ginger finely.
- 3
Make dressing and combine
In a small bowl whisk together soy sauce, sesame oil, macadamia oil, lime juice, Hawaiian chili paste, grated ginger and toasted sesame seeds. Taste and adjust — it should be bright, slightly salty, with a touch of heat. Add the minced shallot, sliced scallions (reserve some green tops), and chopped cilantro to the dressing. Add sea salt and black pepper.
- 4
Assemble tartare
Pour the dressing over the diced tuna and gently fold to coat evenly. Add the diced avocado and gently fold in to avoid mashing. If using limu or chopped nori, fold it in now. Chill the mixture for 5–10 minutes to let flavors marry, but do not over-chill (to maintain texture). Taste and correct seasoning with additional lime, soy, or salt as needed.
Molokai Sweet Potato Chips & Garnish
- 5
Slice sweet potatoes
If using whole sweet potatoes, peel (optional) and using a mandoline set to 1–2 mm thickness, slice the sweet potatoes into very thin rounds. Rinse slices in cold water to remove surface starch and then pat thoroughly dry with clean kitchen towels or paper towels. Slices must be very dry to get crisp chips.
- 6
Heat oil and fry
Pour neutral oil into a deep skillet or heavy pot to a depth of about 1–1.5 inches and heat to 350°F (175°C). Working in small batches to avoid crowding, fry the sweet potato slices until crisp and lightly golden at the edges, about 2–4 minutes per batch depending on thickness. Stir occasionally with a spider or slotted spoon for even cooking.
- 7
Drain and season
Use a slotted spoon to transfer chips to a paper towel–lined sheet pan to drain. While still warm, sprinkle with fine sea salt. Repeat with remaining slices. Let cool — chips will crisp further as they cool. If desired, finely chop toasted macadamia nuts and sprinkle a few over chips lightly for crunch and a Hawaiian touch.
- 8
Plate and garnish
Place several Molokai sweet potato chips on each plate as the base. Using a ring mold (optional) or by spooning, portion the tuna tartare (about 3–4 oz per serving) onto the chips or next to them for guests to scoop. Garnish with reserved scallion tops, micro cilantro or microgreens, and a few slices of pickled ginger. Serve with lime wedges on the side.
