Little Hawaiian Ahi Cookbook

Hawaii has four types of delicious ahi–albacore, yellowfin, bigeye and skipjack–which provide Island chefs with seemingly endless possibilities for preparing this favorite dish. Ahi can be prepared raw, blackened, seared, grilled. It is eaten plain, in salads, in sushi, in sandwiches and in pasta. The Little Hawaiian Ahi Cookbook introduces more than thirty of the best ways to prepare ahi, including Grilled Ahi and Pineapple with Coconut Sauce, and Vietnamese Tuna with Dill and Almonds. Raw preparations are well-represented and include Tahitian Seviche, Spicy Poke, and a Japanese Ahi Tartare. Tips for shopping for ahi are offered, so you are assured of finding the best fish possible for these delicious Island recipes.

RECIPES

Appetizers and Poke

Furikake-Crusted Sashimi

Ahi Cakes with Wasabi Aioli

Tahitian Seviche

Caramelized Ahi and Shrimp Skewers

Straight Hawaiian-Style Inamona Poke

Spicy Poke

Marinated Poke in Coconut Milk

Seared Ahi and Macadamia Poke

Ahi Tartare

Poke Patties

Soups

Japanese Ahi Belly Soup

Cioppino

Hearty Fish Stew

Salads

Ahi Poke Salad

New Wave Marinated Ahi Salad

Ahi Salad with Peanut Dressing

Sushi

Sushi Rice

Hand Roll Sushi

Ahi Sushi Bowl

Pasta

Tomato and Ahi Angel Hair Pasta

Linguine with Ahi, Lemon, Basil and Sundried Tomato

Sandwiches

Ahi Sandwiches with Ginger-Garlic Mayonnaise

Fresh Ahi, Lettuce and Tomato Sandwiches

Aku-Tofu Burgers

Main Courses

Grilled Ahi and Pineapple with Coconut Sauce

Aku Portuguese Style

Miso Yaki

Seared Albacore with Coconut Ginger Sauce

Ahi Torino

Ahi with Lime Marinade

Albacore with Spinach Sauce

Vietnamese Tuna

Grilled Ahi with Warm Balsamic Vinaigrette

Compiled by: Joanne Fujita