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CATEGORY CUISINE TAG YIELD
4 Servings

INGREDIENTS

1/2 c Chenin Blanc
1/4 c (1/2 stick) unsalted butter
1/4 c Maui Onion or other sweet onion, finely chopped
1 sm Shiitake meshroom, stemmed and thinly sliced
1 tb Peeled, finely chopped fresh ginger
1 tb Soy sauce
2 Garlic cloves, minced
1 tb Minced green onion
1 tb Chopped fresh basil
1 tb Chopped fresh mint
1 tb Chopped fresh cilantro
1 tb Oriental sesame oil
4 Pieces sashimi-grade ahi tuna, 2 ounces and 3/4 inch thick

INSTRUCTIONS

SAUCE
FISH
Here is a recipe for seared Sashimi by Chef Mark Ellman of a restaurant
here in Maui called Avalon's in Lahaina (this is my husband's favorite and
he doesn't like sushi or sashimi)
FOR THE SAUCE: Boil all the ingredient except the green onion in a heavy,
medium saucepan over high heat until liquid is reduced by half, stirring
occasionally, about 5 minutes. Mix in the green onion.
MEANWHILE, PREPARE THE FISH: Mix the herbs together on a plate. Brush
sesame oil over the ahi. Roll the Ahi in the herbs, coating it completely.
Heat a heavy, large skillet over high heat until very hot. Add the ahi and
sear 20 seconds per side. Cut the ahi into 1/8 inch thick slices.
Spoon the sauce onto plates. Fan the ahi over the sauce and serve
Posted to EAT-L Digest 15 Sep 96
From: Steve & Elizabeth Key <drkey@nsl.maui.net>
Date: Mon, 16 Sep 1996 11:15:36 -1000

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