Chef Erving’s Healthy Gourmet Ahi Tuna Recipe

By: Chef Kevin Erving, Executive Chef at Four Seasons Resort Lana’i, The Lodge at Koele

 

With the New Year upon us, now is typically the time to start making resolutions. While the list may include going to the gym, going green by riding your bike to work and drinking less coffee – one that is usually on everyone’s list is to eat healthier.

 

While that seems like an attainable goal, it’s challenging to find the time or motivation to whip up a nutritious and delicious meal – especially after a long day at work.

 

As executive chef of Four Seasons Resort Lanai, and as a father, making wise food choices is a must all year round. In Hawaii, I have access to an inspiring bounty of fresh seafood, local produce and ingredients at my fingertips. The abundance of healthy options make it easier to adhere to a farm-to-table mantra of healthy eating. Most importantly though, the food has to be made with aloha or love. Adding a bit of healthy thought to each recipe, ensures you are keeping you and your family in mind – not just for the meal that evening, but for the remainder of their lives.

 

At Four Seasons Resort Lanai, we have access to the best fishermen and farmers around the state. The menu at the resorts is often determined by my cooking arsenals, a.k.a. Daniel, Ricky and Herbert. They are some of the best fishermen around and I anxiously await their call every morning to see what they’ve reeled in.  There’s always a great selection of Ono (Wahoo), Mahi Maui (Dorado), Striped Marlin, and one of my favorites – Ahi Tuna (Yellowfin Tuna).

 

Not only is it a healthy option, but in Hawaii it’s a time-honoured tradition to serve Ahi on New Year’s Day for a prosperous start to the year. In addition, Ahi Tuna is a nutritious fish that is low in saturated fat and rich in omega-3 fatty acids. It’s an important staple to add to your diet for maintaining a healthy heart. It’s also a quick and easy recipe to prepare.  Cheers to 2012 and giving more food for thought when it’s time to prep the family dinner.

 

New Year Ahi Tuna

Seared Ahi Tuna, Vegetable Salad, Aged Sherry Vinaigrette
(Serves 4)

 

Ingredients:

 

Salad

• 4 each, fresh radish, washed, sliced
• 4 oz beets, multi colored, cooked, peeled, cut into quarters
• 4 oz baby  carrots, cooked, sliced
• 3 oz Fresh Green Beans, cooked
• 3 spears of asparagus, peeled cooked and sliced
• 1 c sliced Fresh heart of palm
• 12 each Baby Patty Pan Squash Cooked and cut in half
• 12 each baby Green Zucchini, washed, cooked, cut into slices
• 1T. Fresh Chopped Parsley
• 1 bunch of assorted micro greens or fresh picked parsley

 

Prepare all vegetables individually ahead of time blanching in salted water until al dente then immediately put in ice water. The hearts of palm and radish should not be cooked, but served raw..  Drain and dry vegetable well and place in mixing bowl add vinaigrette, parsley and s/p to taste.

 

Sherry Vinaigrette

• 1 teaspoon of Dijon mustard
• Juice of 1/2 lemon
• 1/4 cup of aged sherry vinegar
• 1/2 cup extra virgin olive oil
• pinch of sugar
• Kosher salt
• freshly ground black pepper

 

Method for Vinaigrette

Place Dijon mustard, lemon juice and vinegar in a bowl, whisk together. Add salt, pepper and sugar to taste. Slowly whisk in olive oil until emulsified. Adjust seasoning.

 

Tuna

• 4 each,5 oz pieces of Ahi tuna loin cut about 1” thick
• Kosher salt
• freshly ground black pepper
• 2 Tablespoons of olive oil

 

Season Tuna well with salt and black pepper, cook tuna on medium high heat in heavy sauté pan (Teflon works well) cook tuna on one side until it appears to be cooked half way through then remove from pan. Sprinkle the tuna with Hawaiian Pink salt or Black Lava salt before serving.