Charred Ahi Tuna

• Charred Kona Kampachi
• 1 Ahi Tuna, Sashimi Grade (srimmed, squared)
• 2 oz Wasabi Ponzu Sauce (thicken with cornstarch – keep chilled)
• 2 oz Wasabi Ponzu Sauce (for marinade)/span>
• 1 pinch Kona Sea Salt
• 1 pinch Pepper Mill
• 1 Butane Torch/span
• Lomi Lomi Tomato Relish
• 1 Hawaiian Tomatoes or Local Vine Ripened (Blanched Peeled, Quartered & Seeded. 1/2 puree, 1/2 Brunoise)
• 1/4 Maui Onions (Fine Brunoise)
• 2 tbs Chives (Fine Sliced)
• Taste Kona Sea Salt
• Taste Pepper
• Maui Onion & Sea Asparagus Salad.
• 1/4 cup Maui Onions (Sliced thin)
• 1 stem Scallion (Sliced into Slivers)
• 1 cup Hawaiian Sea Asparagus (Broken Into 1-1/2" pieces)
• 1 cup Frisee Greens (White) (Broken Into 1-1/2" pieces )
• 1 Radish (Sliced on japanese mandoline)
• 1 Baby Carrot (Sliver with Peeler)
• 2 Chives (Cut...1")
• 1 tsp Lime Juice, Fresh (Emulsify with the next two ingredients for a dressing)
• 3 tsp EVOO
• Taste Kona Sea Salt/Pepper
• 1 Fresh Orchid (Garnish)
• Wasabi Cream
• 1/2 tsp Wasabi Paste
• 1/3 cup Fresh Whipped Cream (Soft)
• Taste Salt & Pepper
• Scallion Oil
• 1 cup Scallions, Greens (Blanched & Shocked)
• 1/2 cup Vegetable Oil
• Taste Salt & Pepper

Charred Kona Kampachi

Marinade the Ahi Tuna with the Wasabi Ponzu for 5 minutes. Scald with the torch till charred on both sides. Season with Pepper & Kona Sea Salt. Slice into sashimi style cuts, allow 2.5-3oz per serving.

Lomi Lomi Tomato Relish

Place all of the ingredients into a bowl season to taste and reserve for later.

Maui Onion & Sea Asparagus Salad

Place all of the ingredients into a bowl, toss and reserve for later.

Wasabi Cream

Place all of the ingredients into a bowl, whip and reserve for later.

Scallion Oil

Puree the scallions with the oil until smooth. Season with salt & pepper. Strain through a cheese cloth.