Blackened Hawaiian Ahi Tuna Recipe

Cooking Instructions

1. 1

   Prepare the Grit Cakes

   In a saucepan, bring 2 cups of water to a boil. Gradually whisk in the cornmeal, reduce heat to low, and cook, stirring constantly until thickened (about 5 minutes). Stir in the grated Parmesan cheese and season with salt to taste. Pour the mixture into a greased baking dish and allow it to cool and set. Once set, cut into squares or rounds.

2. 2

   Cook the Bok Choy

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved bok choy, cut side down, and sauté for about 3-4 minutes until tender and slightly charred. Remove from the skillet and set aside.

3. 3

   Make the Chutney

   In a bowl, combine the diced tomatoes, grated ginger, lime juice, and a pinch of salt. Mix well and set aside.

4. 4

   Prepare the Ahi Tuna

   In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt. Rub this spice mix generously over the ahi tuna steaks.

5. 5

   Sear the Tuna

   In the same skillet used for bok choy, heat 1 tablespoon of olive oil over high heat. Add the seasoned ahi tuna steaks and sear for about 1-2 minutes on each side, until a blackened crust forms but the inside remains rare. Remove from heat.

6. 6

   Assemble the Dish

   On a plate, place a grit cake as the base. Top with the seared ahi tuna and spoon over the tomato and ginger chutney. Serve alongside the sautéed bok choy.