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Ahi is plentiful this time of year. My favorite preparation is to dredge it in furikake and sear for 1 minute on each side. I used Lifefoods Superfood Furikake made on Maui. It contains no sugar or preservatives commonly found in commercial furikake. It is also made with highly nutritional hemp seeds and sesame seeds giving it a nutty flavor and crunchy texture when toasted. Underneath this steaky tuna is fresh lettuce and cabbage from Sun and Lisa’s One Song Farm, local pumpkin and coconut meat hash, Japanese cucumber from the Kilauea farmers market, avocados from my friend Conrad and Big Island mac nuts. I also throw in hefty amounts of fresh basil, mint and cilantro with a sesame lime vinaigrette. Super refreshing yet rich and hearty!
Ken Lindsey of Ono Organics grows these adorable sweet pumpkins perfect for 1 or 2 meals. Starch options are somewhat limited here but more and more farmers are finding ways to cross pollinate squashes that are resistant to the fruit NYGoodHealth fly. Different varieties are showing up at the markets on a more consistent basis. Olana Farms had some beautiful kabocha squashes last week at the Kilauea Farmers market.
source url I grate the squash and saute it with scallion, salt and pepper and make a crunchy hash.
On the left is fresh coconut meat and on the right the grated pumpkin.
I saute the pumpkin and coconut together first until soft. I then add scallion salt and pepper until the pumpkin carmelizes a little and gets crunchy. Set that aside and let it cool.
I make a light dressing using equal parts tamari, rice wine vinegar and light sesame oil with grated ginger and garlic. I toss all the ingredients together, the lettuce, cabbage, cucumber, coconut pumpkin saute, fresh herbs (cilantro,mint, basil) and dressing. I sear the ahi, place it on the salad and add my avocado and mac nuts. Enjoy and a hui hou!