Chef Bob Cambra of The Waterfront Restaurant

SESAME PAN SEARED AHI SASHIMI SALAD:

Baby Field Greens

Kula Tomatoes, sliced

Shiitake Mushrooms, slice and saute in sesame oil

Cucumber, sliced,Carrots, curls or jullienne

Fresh Beets, curls or jullienne

Garnish:Enoki mushrooms, Scallions

Wasabi ball, soy sauce, pickled ginger

Blackened Ahi

ASIAN AIOLI DRESSING:

1 Whole Egg, 1/4 cup Hoisin Sauce

1 T minced Garlic,1 tsp minced Ginger

Juice of 1 Lemon, 1/4 cup Ketchup

1 tsp Sambal Paste, 1/4 cup Rice Wine Vinegar

1/4 cup sugar, 1 1/2 cups Salad

Compose salad on serving plate arrange Blackened Ahi on top and drizzle with Dressing.

Blackened Ahi: dust block of fish with Cajun Spice, sear in sesame oil and refrigerate for at least one hour so the fish will slice well

CAJUN SPICE MIXTURE:

3 T Paprika, 1/2 tsp Cumin, 1 tsp Chili Powder

1 tsp Garlic Powder, Pinch Allspice

Pinch Cayenne Pepper, 1T Fennel Seeds

1 tsp each: Dried Thyme, Oregano, and Basil

1 tsp Sesame Seeds, Salt and Pepper, to taste

Mix together well in bowl and set aside. Leftover mixture keeps well. May substitute quality brand of prepared mixture.

Enjoy!