Humu’s Ahi Tartare
- Total Time: 10 minutes
- Yield: 4 servings, 2 oz portions
Description
A fresh and vibrant Ahi Tartare from Chef Michael Lofaro, featuring sashimi-grade Ahi and a flavorful vinaigrette, perfect for showcasing the essence of island cuisine.
Ingredients
- 1/2 lb (225 g) sashimi grade Ahi, small dice
- 1 green onion, cleaned and sliced thinly
- 2 shiso leaves, chiffonade
- Salt and pepper, to taste
- Ground cumin, to taste
- 1 oz (30 g) mixed herbs (chervil, chives, mint, parsley, Thai basil)
- 2 oz (60 g) brioche, cut into 1/2 inch dice and toasted
For the Vinaigrette
- Juice of 3 limes
- 3 tbsp (45 ml) ginger juice
- 1 tsp minced galangal
- 1 tsp minced shallot
- 1 oz canola oil
- 1 oz extra-virgin olive oil
Instructions
- For the Vinaigrette: In a small bowl, whisk together the juice of 3 limes, 3 tbsp ginger juice, 1 tsp minced galangal, 1 tsp minced shallot, 1 oz canola oil, and 1 oz extra-virgin olive oil. Season with salt and pepper to taste. Allow to sit in the refrigerator for an hour to meld the flavors.
- For the Ahi Tartare: In a medium bowl, combine 1/2 lb sashimi grade Ahi, 1 green onion, and 2 shiso leaves. Season with salt, pepper, and ground cumin to taste.
- In a separate bowl, toss 1 oz of mixed herbs and the toasted brioche with a portion of the vinaigrette. Add the remaining vinaigrette to the Ahi mixture to taste and adjust seasoning.
- Mold the Ahi tartare onto chilled plates, top with the herb and brioche mixture, and serve immediately.
Notes
- Use the freshest sashimi-grade Ahi for the best flavor.
- Allow the vinaigrette to sit for an hour to enhance the flavors.
- Serve immediately to enjoy the freshest taste.
- Garnish with additional herbs for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 400
- Fat: 7
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
- Cholesterol: 30
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Frequently Asked Questions
What is shiso, and where do I find it?
Shiso is a Japanese herb in the mint family with a distinctive anise-like, slightly peppery flavor. I call for 2 shiso leaves cut into thin ribbons (chiffonade) and folded into the diced ahi. You’ll find it at Japanese grocery stores, well-stocked Asian markets, or sometimes farmers’ markets; if it’s unavailable, perilla is the same plant sold under its Korean name.
Why does the vinaigrette need to sit in the refrigerator for an hour before using?
Refrigerate the vinaigrette — made from 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp grated ginger, 1 tsp honey, and 1 tsp lime juice — for an hour before folding it into the ahi. The rest allows the ginger, honey, and citrus to fully meld with the soy and sesame, producing a more cohesive, balanced dressing.
How fresh does the ahi need to be, and what does sashimi-grade mean?
Use the freshest sashimi-grade ahi you can find for the best flavor. Sashimi-grade means the fish has been handled and frozen to standards safe for raw consumption — it’s not a regulated FDA label, so buy from a fishmonger you trust and tell them the fish will be served raw.
