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Courtesy The Gourmet Review

Yellowfin Ahi Tataki with Truffle Soy Emulsion is another great recipe from Chef Eric Garrett at Hawaii’s Resident Beach House restaurant. I’ve been pining over this for quite awhile and Chef was nice enough to share with me.

The bonus is that this is a healthy recipe and easy to prepare at home, but it lives and breathes by using the freshest ahi.

SERVING: 1

INGREDIENTS:

3 ounces Yellowfin Ahi. Cut thinly  into 2 inch squares ( you will need a very sharp knife or fish knife and start with uniform pieces of ahi.)

¼ teaspoons white sesame seed

¼teaspoons sea salt

½ teaspoons diced chives

½ teaspoons fine diced fresh ginger

1 ½  teaspoon truffle soy emulsion (recipe below)

1 teaspoon canola oil

1 ½ tablespoons micro arugula or baby arugula chiffonade

TRUFFLE SOY EMULSION

½ cup soy sauce

2 tablespoons white truffle oil

1 tablespoons lime juice

DIRECTIONS

Whisk soy sauce, white truffle oil and lime juice by  hand.

TO ASSEMBLE

Lay down ahi pieces in straight line on rectangular dish, so fish is not overlapping.

Place all ingredients over fish except arugula and oil.

Heat oil to the point it is just beginning to smoke.

Spoon oil over the fish and other ingredients so it “sizzles.”

Garnish with micro arugula or baby arugula chiffonade.

NOTE

Executive Chef Eric Garrett always incorporates fresh ingredients into incredibly creative, yet healthy dishes. If you love yellowtail ahi, you will love this easy recipe and feel healthy as a bonus. I could eat three orders of these instead of a main course for dinner. I bet you could too!

Try another favorite of mine from Chef the next time you want a healthy salad recipe. Guests will try to figure out the secret ingredient for his Grilled Chili Marinated Prawn Salad with Lime Vinaigrette Dressing .

– The Gourmet Review

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