Chef Shigekane & Chef Mavro's Spicy Ahi w/Pepper Aioli
Chef's Mavro & Shigekane visit us on Cooking Hawaiian Style and show us how to prepare a spicy ahi with aleppo aioli - this is local food stepped up! Be sure to catch their episode on Cooking Hawaiian Style!
- 1 block Ahi, 3/4 pound, center cut (bigeye or yellowfin tuna)
- 1 cup Ogo (Hawaiian seaweed), finely sliced
- 1/2 piece Hawaiian chili, deseeded, sliced paper thin
- 2 medium shallots, minced
- 1 tablespoon chives, sliced into tiny rings
- 1 teaspoon Hanapepe salt (coarse sea salt)
- 1 tablespoon extra virgin olive oil
Rice and sushi su:
- 1 cup basmati rice
- 1/2 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 piece dashi-kombu, 2”x 2” sheet, washed
- 2 large egg yolks at room temperature
- 2 medium garlic cloves, de-germed
- 1 tablespoon aleppo pepper
- 1 cup extra virgin olive oil
- 4 tongues Uni, sea urchin
- Sea salt, to taste
- freshly grounded peppercorn to taste
Method for the spicy ahi:
Cut the ahi into ¼” cubes and then combine with the ingredients, ogo, chili, shallot, chive, Hanapepe salt and olive oil.
Steam the rice, cool the rice at room temperature and incorporate in the basmati rice the ingredients of the sushi su.
Prepare the a?oli in mortar and pestle (avoid using a whisk or a food processor that will turn the a?oli bitter).
First puree the garlic and the Aleppo pepper, add the egg yolks and then slowly incorporate the olive oil with the pestle until firm consistency.
Arrange the rice in the center of individual plates.
Place the spicy ahi on top, cover with the a'oli and one tongue of uni on each plate.
Calories: 3047kj | Carbohydrates: 191g | Protein: 26g | Fat: 244g | Saturated Fat: 36g | Cholesterol: 393mg | Sodium: 5434mg | Potassium: 711mg | Fiber: 9g | Sugar: 15g | Vitamin A: 3847IU | Vitamin C: 19mg | Calcium: 573mg | Iron: 13mg