Grilled Ahi Tuna With Taro And Chile Pepper Aioli
This exquisite recipe combines perfectly grilled tuna loin with crispy golden brown taro, all served with a flavorful and zesty chili pepper aioli. Every bite brings together a delightful blend of textures and tastes that will surely please your taste buds.
— Constant Cookbook
Ingredients
- 1 large egg yolk
- 1 garlic clove, finely grated
- 2–4 Hawaiian chile pepper water (or hot sauce)
- 1 olive oil
- Kosher salt, freshly ground pepper
- 2 taro root or russet potato, peeled, cut into 1 inch pieces
- 5 vegetable oil, divided
- 6 unsalted butter, cut into 1/2-inch pieces, divided
- 3 fresh tuna loin
Instructions
- Combine egg yolk, garlic, and 1 teaspoon chile pepper water in a medium bowl. Whisking constantly, slowly drizzle in olive oil, 1 tablespoonful at a time, until aioli is thickened and emulsified. Thin mixture with chile pepper water as needed to create a loose sauce. Season with salt and pepper.
- Place a metal steamer basket in a large pot. Add water to a depth of 2 inches. Bring water to a boil. Place taro in steamer basket, cover, and cook until just tender (but not falling apart), 8â10 minutes. Let cool slightly.
- Heat 3 tablespoons vegetable oil and 4 tablespoons butter in a large nonstick skillet over medium heat. Add taro, season with salt and pepper, and toss to coat. Add to pot and cook, without stirring, until a crust forms on bottom and taro is starting to turn golden brown, about 3 minutes. Continue to cook, gently stirring occasionally and adding remaining 2 tablespoons butter as needed, until taro is golden brown all over, 7â10 minutes. Season with salt and pepper; set aside.
- Prepare grill for medium-high heat. Cut tuna loin lengthwise into 2â3"-thick strips. Rub with remaining 2 tablespoons vegetable oil and season with salt and pepper. Grill fish until outside is lightly charred but inside is rare, 1â2 minutes per side. Transfer to a plate.
- Slice tuna into 1/4-inch slices and serve with taro and chile pepper aioli.
Yield
8 servings
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