Macadamia Nut Pesto:
1½ cups fresh cilantro leaves
¼ cup olive oil
¼ cup macadamia nuts
2 garlic cloves
¼ cup grated Parmesan cheese
½ Tbsp. wasabi paste
¼ tsp. dry mustard mixed with enough water to make paste
1 tsp. Dijon mustard
3 Tbsp. soy sauce
4 Tbsp. plain yogurt
2 tsp. fresh snipped dill
1 tsp. inamona paste (optional)
2 Tbsp. minced ogo (seaweed; optional)
3 Tbsp. finely chopped red radish
2 Tbsp. finely chopped daikon
1 Tbsp. minced fresh cilantro
3 Tbsp. finely chopped lychees
1 tsp. minced fresh opal basil
2 Tbsp. finely chopped jicama
2 Tbsp. finely chopped Maui or other sweet white onion
2 Tbsp. finely chopped cucumber
½ tsp. Asian sesame oil
2 Tbsp. fresh lime juice
2 Tbsp. lychee vinegar
1 Hawaiian or Thai chili, minced, or hot pepper sauce to taste
2 Tbsp. olive oil
Salt to taste
4 ogo sprigs
4 fresh cilantro sprigs
Minced red and green seaweeds (optional)
To make the paste:
Combine all the ingredients in a blender or food processor and grind to a coarse puree.
Prepare a grill to be used as a smoker. Brush the strips of ahi with the pesto
and place in the smoker for about 15 minutes, or until the fish is smoked but still raw.
In a medium sauté pan, or skillet over high heat, heat the oil and quickly
sear the outside of the fish on all sides for 30 seconds. The fish will be raw in the center
and cooked on the outside edges. Cool the fish, then with a sharp knife, slice the ahi into
¼-inch thick slices.
To make the wasabi sauce:
In a small bowl, mix all the ingredients together. Set aside.
To make the lychee salsa:
Combine the radish, daikon, cilantro, lychee, basil, jicama, onion and cucumber in a medium bowl.
In a small bowl, mix the remaining salsa ingredients to make a dressing. Combine
the dressing with the vegetable mixture. Taste and adjust the seasoning. Cover
Spoon ¼ of the lychee salsa onto each plate. Lay 4 slices of seared ahi on
one side of the salsa mound. Spoon 1 Tbsp. of the ogo sauce next to each other
on each plate. Garnish with a sprig of ogo and cilantro, and the optional seaweed.