Best Macadamia Crusted Ahi Tuna Recipes

Macadamia Crusted Ahi Tuna image

Provided by Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 7

1(7 to 8-ounce) tuna fillet
Salt and black pepper
1/4 teaspoon olive oil, plus 2 tablespoons
Pinch thyme and tarragon
2 tablespoons medium chopped macadamia nuts
1 teaspoon very finely chopped garlic
1 teaspoon very finely chopped shallots

Steps:

Rub fish with salt and pepper, 1/4 teaspoon of the olive oil, thyme, and tarragon. Press 1 tablespoon of the chopped macadamia nuts on each side. Put garlic, shallots, and 2 tablespoons olive oil in saute pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and saute until done. This preparation can be done with mahi mahi or ono too.
Serve with your favorite starch and vegetables.

Macadamia Crusted Ahi Tuna image

Provided by Vickie Parks

Categories Fish

Time 15m

Number Of Ingredients 10

4 ahi tuna fillets (each about 7 to 8 ounces) - you can also use mahi mahi or ono
salt, for seasoning
black pepper, for seasoning
2 Tbsp olive oil
1 tsp dried thyme
1 tsp dried tarragon
1/4 c chopped macadamia nuts
1 Tbsp very finely chopped garlic
1 Tbsp very finely chopped shallots
1 large lemon, cut into 4 wedges (for garnish)

Steps:

1. Season fish with salt and pepper. Rub 1 tablespoon of the olive oil and all of the thyme and tarragon on each tuna fillet. Press chopped macadamias on each side of the fillets.
2. Put garlic, shallots, and remaining 1 tablespoon olive oil in sauté pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and sauté until done.
3. Serve immediately, each serving garnish with a fresh lemon wedge.

Crispy Macadamia Crusted Ahi Tuna with Kona Coffee Bbq Sauce Purple Potato Puree image

Provided by Ming Tsai

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 onions, roughly chopped
1 tablespoon minced ginger
2 tablespoons minced garlic
2 jalepenos, de-stemmed, roughly chopped
2 cups roma tomatoes, strained
2 cups strongly brewed Kona coffee
Pink salt and black pepper, to taste
1 pound baking potatoes, like russets, peeled and quartered
2 cups heavy cream
6 cloves garlic
1/4 cup chopped chives
4 (1/2 pound) pieces ahi tuna, cut into square cubes
1 cup all purpose flour
3 eggs, beaten with 1 tablespoon water
1 cup macadamia nuts, coarsely ground
1/2 pound salad greens, preferably Hawaiian
1 lime, juiced

Steps:

In a sauce pan coated lightly with canola oil, caramelize the onions, ginger, garlic and jalepenos. Add tomatoes and coffee and bring to a simmer. Using a hand blender, buzz until smooth and check for seasoning, adjust with pink salt and black pepper, to taste.
For the potato puree, boil the potatoes until fork tender. In a sauce pan, reduce the cream with the garlic cloves by 1/3. Hand mash with the potatoes and check and adjust seasoning. Fold in the chives.
Season the tuna well. Dredge the tuna in flour, then eggs, then nuts. Shallow fry in canola oil on all sides. Keep the tuna rare.
Slice the tuna on the bias. On a large plate, sauce the plate with the BBQ sauce. Place a small mound greens down and drizzle with lime juice. Top with mashed potatoes, then top with tuna.