Recipe by: Chef James McDonald of Pacifico, Io, Oo Farms, and Feast at Lele
Yields: 6 portions
- 6 4-oz. ‘ahi blocks
- 2 Tbsp. blackening spice
- 1 c. heirloom carrots, sliced thin
- 3 1/8 c. canola oil
- 1/2 c. heirloom carrot, julienned
- 3 oz. olive oil
- 4 c. carrot juice, warm
- 6 Tbsp. butter, soft
- 1/2 c. watermelon radish, julienned
- 1/2 c. mint, loosely packed
- 2 c. Arborio rice
- 12 kaffir lime leaves, rough chopped
- 1/2 c. Asiago cheese, shredded
- black Moloka‘i sea salt, to taste
- 2 Tbsp. shallot, minced
Mint Oil: Purée mint with 1 c. canola oil in blender or food processor. Steep for 24 hours, strain and store in an airtight jar until ready to use
Kaffir Lime Leaf Oil: Heat 2 c. canola oil and lime leaves over medium-low heat for 10 minutes. Remove from heat and store at room temperature for at least 24 hours before using. Store in an airtight jar for future use
Carrot Risotto: Heat olive oil and 2 Tbsp. butter in a pot over medium heat. Add shallots and rice and stir about 1 minute, until rice is well coated. Add carrot juice a little at a time until absorbed by rice, approximately 10 minutes. Stir in sliced carrots, cheese and remaining butter. Season to taste and serve immediately with ‘ahi medallions.
Seared ‘Ahi: Dust ‘ahi with blackening spice on two opposite sides. Sear those sides in a pan over medium-high heat in 1/8 c. (2 Tbsp.) canola oil. Remove ‘ahi from pan and place in a small pot with the kaffir oil over low heat, approximately 120 degrees, for 4 to 5 minutes. Remove ‘ahi from oil and slice into medallions.
Plating: Place medallions over 1 c. risotto per portion, drizzle with mint oil, and garnish with julienned carrot, radish and a sprinkle of sea salt. Serve immediately.