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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | Chenin Blanc |
| 1/4 Tasse | (1/2 stick) unsalted butter |
| 1/4 Tasse | Maui Onion or other sweet onion, finely chopped |
| 1 klein | Shiitake meshroom, stemmed and thinly sliced |
| 1 Esslöffel | Peeled, finely chopped fresh ginger |
| 1 Esslöffel | soy sauce |
| 2 | cloves garlic minced |
| 1 Esslöffel | green onion minced |
| 1 Esslöffel | basil chopped, fresh |
| 1 Esslöffel | fresh mint chopped |
| 1 Esslöffel | cilantro chopped, fresh |
| 1 Esslöffel | Sesame Oil oriental |
| 4 | Pieces sashimi-grade ahi tuna, 2 ounces and 3/4 inch thick |
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Here is a recipe for seared Sashimi by Chef Mark Ellman of a restaurant here in Maui called Avalon's in Lahaina (this is my husband's favorite and he doesn't like sushi or sashimi)
For The Sauce: Boil all the ingredient except the green onion in a heavy, medium saucepan over high heat until liquid is reduced by half, stirring occasionally, about 5 minutes. Mix in the green onion.
Meanwhile, Prepare The Fish: Mix the herbs together on a plate. Brush sesame oil over the ahi. Roll the Ahi in the herbs, coating it completely. Heat a heavy, large skillet over high heat until very hot. Add the ahi and sear 20 seconds per side. Cut the ahi into 1/8 inch thick slices.
Spoon the sauce onto plates. Fan the ahi over the sauce and serve
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