where the image is meant to titillate and inspire the cook
This is a beautifully balanced and refreshing dish! Smoked ahi carpaccio has a rich, savory flavor, and the combination of tamari, lime juice, sesame oil, and chili oil contribute layers of umami, acidity, nuttiness, and heat.
Thinly sliced raw vegetables provide a crisp contrast to the silky ahi, bringing layers of color and crunch, while a few leaves of arugula add a fresh peppery bite.
The breathtaking Vetri Cucina is located on the 56th floor of the Palms Casino Resort with floor-to-ceiling windows that offer panoramic views of the Las Vegas Strip. A most memorable meal high atop the Las Vegas skyline inspired me to re-create an amazing burrata salad featuring a captivating black truffle vinaigrette.
Here, my recipe is inspired by Chef Marc Vetri’s il viaggio di vetri cookbook. Fresh pasta, the highest quality ahi tuna, fresh oregano and lemon harmonize in a dish that is both simple and extraordinary. The raw tuna is kissed with the heat from the just-cooked pasta, keeping the fish at its purest taste.
This ahi tuna (aka yellowfin) is not treated with carbon monoxide to artificially preserve the bright color of the flesh (a practice that has been banned in the EU). As a result, the color ranges from to pale pink to grayish pink which is normal and healthy.
As food photographer for the upcoming 4th Annual Sustainable Seafood Expo, I had the opportunity to meet Shane Yoshimoto of Ali’i Fish Company and photograph (and taste!) his fabulous Hawaiian ahi dishes.
We are so excited for the upcoming grand-opening of Ali’i Fish in downtown Los Angeles where always-fresh Hawaiian seafood is expertly prepared to let the pristine nature of the fish shine through.
Quality, taste, sustainability, and authenticity are all hallmarks of Ali’i seafood. Raw fish has the potential to cause foodborne illness, so the sourcing, handling, and processing are of utmost importance to them.
Recently, the classic Hawaiian raw fish dish “poke” has exploded in popularity here on the mainland. Unfortunately, much of the raw tuna is imported and many foreign fishing fleets are not held to the same standards as U.S. fleets. To make a more healthful choice and to support sustainability, be sure to check the source of the tuna you choose to eat.
Shane says, “Ali’i Fish Company was founded with the idea of serving high quality, authentic poke and seafood dishes. Many of our ingredients are flown directly from Hawaii and our fish is always fresh and never frozen or treated with carbon monoxide gas. We believe in sourcing from sustainable fisheries such as Hawaii and supporting US product when made available. With over 40 years of combined seafood experience in Hawaii, not one aspect of our process goes unnoticed.”
Their Sesame Onion Ahi Poke will be served at the Sustainable Seafood Expo on October 1st. I’m very grateful to Shane for sharing his superb recipe here on Taste With The Eyes.
According to Monterey Bay Aquarium Seafood Watch yellowfin tuna caught in the Western and Central Pacific Ocean (WCPO) with handlines is a “Best Choice.” Yellowfin stocks are depleted everywhere except in the WCPO. Handlines have very low bycatch, and no species of concern are caught by this fishery.
Yellowfin and bigeye tuna caught in Hawaii’s Eastern Central Pacific Ocean (ECPO) with deep-set longlines is a “Good Alternative.” Hawaiian fleets have lower bycatch than international longline fisheries because of tougher U.S. regulations.
Pan-Seared Ahi Tuna
Lavender-Scented Soy Butter Sauce with Thyme
Lentil Pomegranate Arugula Salad
paired with
Paraiso Pinot Noir
Santa Lucia Highlands 2011
for
Grocery Outlet’s
Spring Wine Sale
The culinary confluence of the first days of Spring in my garden, the mind-boggling wine sale at Grocery Outlet, and irresistible fillets of fresh ahi tuna from my favorite fishmonger – all meld together into a beautiful synergistic seasonal main course.
Pinot Noir is eminently food friendly due to the elegant balance of fruit, acidity, and light tannins. Fruitier versions make a great match with salmon and tuna. Black cherry, pomegranate, and cranberry flavors with hints of spice, smoke, and toasty oak in Paraiso Pinot Noir pair beautifully with fresh-caught yellowfin tuna.
The marriage is a mutually advantageous conjunction revealing deeper layers of flavor for both the dish and the wine. Earthy lentils and peppery arugula reflect those same flavors in the wine. Pomegranate arils mirror those fruit flavors, adding a touch of fruitiness without being too sweet. In the sauce – soy brings salty and umami flavors while butter adds nutty flavor and unctuous mouth-feel. The well-loved fragrance of lavender adds more than a just a scent but also an unexpected burst of flavor that heightens the wine profile. Thyme and black pepper elevate the underlying nuances of this Pinot Noir. The dish is a relaxed, natural presentation of a pristine fillet of fish paired with a delightful bottle of wine, all in the celebration of Springtime.
Born and raised in Hawaii, Chef Sam Choy explains how the islanders would watch the old Hawaiian “landkeepers” take care of the environment, and how they would embrace the magic of kapu.
Kapu represents a period of time when there is no fishing, no taking from the earth. “It is when we leave the earth time to replenish itself,” Choy said. “If we keep depleting, there will be nothing left for our great great grandkids. We need to protect. We need to care. We want them to have what we are enjoying.”
Choy’s philosophy has always been like that – protecting, caring. He lives that way, he says. Keeping the ocean pristine and vibrant, allowing the nature of the ocean to be plentiful. “Living in Hawaii, you have to believe in that, we are surrounded by water, after all.”
This post is the third in a series promoting sustainable seafood.
Sam Choy’s Bow-tie Mahimahi Salad
Crusted Ahi with Roasted Garlic Tahini
Continue reading “My Interview with Chef Sam Choy on Sustainability and Poke!”