Hawaiian Seared Ahi With Spicy Crust, Green Papaya Salad and Sweet and Sour Vinaigrette

[Olga Drozd]

Hawaiian Seared Ahi With Spicy Crust, Green Papaya Salad and Sweet and Sour Vinaigrette

In this recipe, spicy ahi is tempered by a cool, slightly sweet salad.  The best and freshest ahi possess very red, fatty meat that's tacky to the touch.  For the salad, purchase an unripe green papaya from the supermarket.  Yellowfin tuna, commonly referred to as ahi tuna, from its Hawaiian name.

VINAIGRETTE:

1/4 cup white wine vinegar
1/4 cup peanut oil
2 teaspoons minced onion
2 teaspoons sugar
1/2 teaspoon minced red jalapeno or serrano chili
1/4 teaspoon chili powder
1/4 teaspoon peeled, minced fresh ginger

FISH:

1 1/2 Tablespoons paprika
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon salt
4 sashimi-grade ahi steaks, 4 ounces and 1 inch thick each

SALAD:

1 medium green papaya, peeled, halved, seeded and coarsely grated
1 tomato, peeled, seeded and julienned
1/2 cup fresh cilantro leaves
1/2 cup roasted macadamia nuts

For the vinaigrette: Puree all of the ingredients in a blender.  (Can be prepared 6 hours ahead.  Cover and let stand at room temperature.)

For the fish: Mix all of the ingredients except the ahi on a large plate.  Add the ahi and turn to coat.  Heat a heavy, large cast-iron skillet over high heat until very hot.  Add the ahi and sear 30 seconds on each side for rare.

For the salad:  Toss all of the ingredients in a medium bowl with enough vinaigrette to taste.  Divde the salad among 4 plates.  Top with the ahi.

Serve with a German Riesling, preferably something slightly sweet, crisp, appley and refreshing OR choose a slightly sweet, profusely fruity Chenin Blanc from the Loire Valley.