Humu’s, as the Maui locals call the restaurant Humuhumunukunukuapua’a is famous for fresh fish.
This dish is one of Chef Lofaro’s personal favorites.
By Michelle M. Winner
Humu’s Ahi Tartare
- Total Time: 10 minutes
- Yield: 4, 2 oz portions 1x
Description
More of the freshest fish from Chef Michael Lofaro at Humuhumunukunukuapua’a
Ingredients
Scale
- ½ pound sashimi grade Ahi, small dice
- 1 green onion cleaned and sliced thinly
- 2 shiso leaf chiffonade
- salt and pepper
- ground cumin to taste
- 1 ounce mixed herbs (chervyl, chives, mint, parsley, thai basil)
- 2 ounce Brioche cut into ½ inch dice and toasted
For the Vinaigrette:
- juice of 3 limes
- 3 Tablespoons ginger juice
- 1 teaspoon minced galangal
- 1 teaspoon minced shallot
- 1 ounce canola oil
- 1 ounce extra-virgin olive oil
Instructions
For the Vinaigrette:
- Mix all ingredients, season with salt and pepper and allow to sit for an hour in the chill.
For the Ahi:
- Combine Ahi, green onion, shiso, salt and pepper and cumin.
- Add vinaigrette to taste and adjust seasoning.
- Mold onto chilled plates, and toss herbs and brioche with leftover vinaigrette.
- Top ahi and serve.
- Prep Time: 10 mins
