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Humu’s Ahi Tartare

Humu’s Ahi Tartare

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

Use the freshest fish for this island favorite.
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Humu’s Ahi Tartare

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  • Author: Chef Michael Lofaro
  • Total Time: 10 minutes
  • Yield: 4, 2 oz portions 1x


More of the freshest fish from Chef Michael Lofaro at Humuhumunukunukuapua’a


  • 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


For the Vinaigrette:

  1. Mix all ingredients, season with salt and pepper and allow to sit for an hour in the chill.

For the Ahi:

  1. Combine Ahi, green onion, shiso, salt and pepper and cumin.
  2. Add vinaigrette to taste and adjust seasoning.
  3. Mold onto chilled plates, and toss herbs and brioche with leftover vinaigrette.
  4. Top ahi and serve.
  • Prep Time: 10 mins
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